Pies may be buttered when taken from oven. If a sauce is desired, beat up the yolks of two eggs, add half pint of cream, little nutmeg and sugar. Put over a slow fire, stirring well until it just boils up. Take off the upper crust and pour the sauce over the pie, replacing the crust.
APPLE PIE—SOUTHERN STYLE—For four pies half pound butter, quarter pound of lard, half dinner teaspoon of salt, work four cups flour and the above ingredients with a fork, and then mix with ice water and mix it so it will just stick together. Then ready for use.
BEATEN CREAM PIE—Line a plate with good paste, prick in several places to prevent rising out of shape. Bake and spread over some jelly or jam about half an inch thick, and cover with one cup of cream beaten stiff with two rounding tablespoons of powdered sugar and flavored with one teaspoon of vanilla.
LARGE LEMON PIE—Mix three level teaspoons of corn starch smooth in a little cold water, and stir into three cups of boiling water. Cook five minutes; stir in one level tablespoon of butter, the juice and grated yellow rind of two lemons, one and one-half cups of sugar, and the yolks of three eggs. Cook until the egg thickens, take from the fire and cool. Line a large pie plate with paste and gash it in several places to prevent rising unevenly, bake and fill with the mixture. Cover with a meringue made from the white of three eggs beaten with six level tablespoons of powdered sugar. Set in the oven to color.
LEMON PIE—This is an old fashion pie, because it is baked between two crusts, yet many have called it the best of all kinds. Grate the yellow rind of two lemons, take off all the white skin and chop the remainder very fine, discarding all the seeds. Add two cups of sugar and two beaten eggs. Mix well and pour into a paste lined plate cover, and bake thirty minutes.
NUT MINCE PIES—One cup of walnut meats chopped fine, two cups of chopped apple, one cup of raisins, one and one-half cups of sugar mixed with one teaspoon each of cinnamon and allspice and one-half teaspoon each of cloves and salt, one-half cup of vinegar and one-half cup of water or fruit juice. Mix thoroughly. This quantity makes two large pies.
PINEAPPLE CREAM PIE—One-half cup butter, one cup sugar, one can shredded pineapple, one-half cup milk, two eggs. Cream the butter, add gradually the sugar, then the pineapple, milk and eggs well beaten. Mix well and bake in one crust like custard pie. When cool cover with a meringue or with whipped cream sweetened and flavored with vanilla.
PLAIN PIE PASTE—Sift one and one-half cups of flour with a saltspoon of salt and rub in one-quarter cup of lard. Moisten with very cold water until a stiff dough is formed. Pat out and lay on one-quarter cup of cold butter rolled out in a sheet. Fold in three layers, turn half way round, and pat out again. Fold and roll twice more. This will make one large pie with two crusts.
CHERRY PIE—Make a good crust, lining the sides of a pie pan. Place stoned cherries, well sweetened, in the pan and cover with upper crust. Bake in slow oven. (A few red currants may be added to the cherries if desired.)
Plums or gooseberry pies may be made in the same way.