629.—SLICED APPLE PIE
| 3½ cups pared and sliced apples | 1/8 teaspoon salt |
| ½ cup sugar | 1/3 teaspoon nutmeg or cinnamon |
Line a plate with paste, fill with apples, mounding them in the center; mix sugar, salt, and seasoning, and cover apples; moisten edge of paste with water; roll out paste for top crust, cut one-half inch larger than plate, and cut a few small gashes in the center; cover pie, turn edge under the lower crust, and press firmly. Brush with milk, and bake about forty minutes. The oven should be hot for the first fifteen minutes, and then the heat should be reduced.
630.—BLUEBERRY PIE
| 2½ cups blueberries | 2½ tablespoons flour |
| 2/3 cup sugar | 1 teaspoon butter |
Line a pie plate with paste; fill with berries, add sugar and flour mixed, and dot butter over top. Cover, and bake the same as Apple Pie (see No. 629).
631.—CHERRY PIE
Follow recipe for Blueberry Pie (see No. 630), using stoned cherries in place of blueberries and adding one-fourth cup more sugar.
632.—MOCK CHERRY PIE
| 1½ cups cranberries chopped and rinsed | 1 cup sugar |
| ½ cup raisins seeded and chopped | ½ cup water |
| 2 tablespoons sifted crumbs or flour |