For banana custard pie she substituted sliced banana for cherries on top of pie.
"RIVEL KUCHEN"
Place in a bowl 1 cup flour, ½ cup sugar (good measure), ½ cup butter and lard, or all butter is better (scant measure). Some like a little grating of nutmeg, especially if part lard is used. Mix or crumb the ingredients well together with the hands to form small lumps, or rivels. Line pie-tins with a rich pastry crust and strew the rivels thickly over and bake in a quick oven. A couple tablespoons of molasses spread over the crumbs is liked by some. This is a favorite pie or cake of many Pennsylvania Germans.
AUNT SARAH'S LEMON MERINGUE
Two cups of water, 1½ cups of sugar, 2 rounding tablespoonfuls of corn starch, 4 eggs, 1 tablespoonful of butter, 2 small lemons. Mix the water, sugar and corn starch dissolved in a little cold water, pour in sauce-pan, place on range and stir mixture until thickened. Beat separately the yolks of 4 eggs and the whites of 2, then add both to the above mixture. Remove from the fire, add the juice of two small lemons and grated rind of one; add butter. Fill two previously baked pastry shells with the cooled mixture. Beat the remaining whites of egg (another white of an egg added improves the appearance of the pie.) Add one tablespoonful of pulverized sugar to each egg used; place the stiffly beaten whites of egg rockily over tops of pies stand in oven until a delicate shade of brown. This is a delicious pie.