"SNITZ" PIE
Cover a bowlful of well-washed dried apples with cold water and allow to soak over night. The following morning cook until tender and mash through a colander. If quite thick a small quantity of water should be added. Season with sugar to taste. Some apples require more sugar than others. Add cinnamon, if liked. Aunt Sarah never used any spices in these pies. Bake with two crusts or place strips cross-wise over the pie of thinly rolled dough, like lattice work. These are typical "Bucks County" pies.
MARY'S RECIPE FOR PLAIN PUMPKIN PIE
Line a pie-tin, one holding 3 cups of liquid, with rich pastry. For the filling for pie mix together the following: 1 cup of steamed pumpkin, which had been mashed through a colander, 1 egg, beaten separately, 1 tablespoonful of flour, 2½ tablespoonfuls of sugar, ⅛ teaspoonful of salt, ½ teaspoonful of grated nutmeg, same of ginger, 1½ cups of milk (scant measure). The mixture should measure exactly 3 cups, after adding milk. Pour this mixture into the pastry-lined pie-tin and bake in a moderate oven until top of pie is a rich brown.