Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which has been lined with paste, [page 26], sprinkle with corn starch, salt and sugar. Cover with paste and bake in hot oven about one-half hour.
Berry Pies
3 cups blueberries, huckleberries, or blackberries
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon flour
1 teaspoon butter
Line a pie plate with plain paste, [page 26], fill heaping with berries; dredge with flour, salt and sugar; dot with small pieces of butter; cover with top crust or strips of pastry across top. Bake about 45 minutes in moderate oven.
Other fruit pies can be made in the same way.
Cherry Tarts
1-1/2 cups flour
1/2 teaspoon salt
3 teaspoons Royal Baking Powder
6 tablespoons shortening
1/3 cup cold water
1 quart pitted cherries
Sift dry ingredients together; rub in shortening very lightly with fingertips; add water slowly, just enough to make stiff dough; roll out very thin on floured board and line patty pans, being very careful to have pastry come well over the edges of pans. Bake in hot oven about 12 or 15 minutes. Fill with cherries. Cover with hot syrup made as for strawberry pie, [page 27], using 1/2 cup juice from the cherries instead of strawberries.
Other fruit can be used in place of cherries.