640.—ORANGE PIE
| 1½ cups hot milk | Juice of 1 orange |
| ½ cup cake crumbs | 1 egg slightly beaten |
| ½ cup sugar | 1/8 teaspoon salt |
| Grated rind of ½ orange |
Mix milk and crumbs, let stand five minutes, and press through a fine sieve; add other ingredients. Prepare paste, fill, and bake the same as Custard Pie (see No. 635).
641.—PINEAPPLE PIE
| 1 can grated pineapple | Few grains salt |
| 1 cup sugar | 1 egg |
| 2½ tablespoons flour | ½ tablespoon butter |
Mix sugar, flour, and salt, add beaten egg, and mix with pineapple; pour into a deep pie plate lined with paste, add butter in small pieces, cover with strips of paste, and bake in a hot oven about forty minutes, reducing the heat during second half of baking.
642.—PRUNE PIE
| 2 cups cooked prunes | 1 tablespoon flour |
| ½ cup sugar | Grated rind of ½ orange |
Stone prunes, cut in quarters, and put into a paste-lined plate; cover with sugar, flour, and rind mixed. Cover with upper crust, brush with milk, and bake in a hot oven half an hour, reducing the heat during second half of baking.