Pies
PUMPKIN PIE
- 1½ cups mashed cooked pumpkin
- 1½ cups rich milk
- ¾ cup brown sugar
- 2 eggs
- pastry for 9" shell
- 1 tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. cloves, powdered
- ¾ tsp. salt
- 2 tblsp. butter, melted
Place all ingredients in a bowl and beat well with a rotary egg beater. Chill and pour into an unbaked pie shell. Bake in hot oven (450-f) for 10 minutes. Reduce heat to moderately slow oven (325-f). When surface of pie filling turns light brown, test by inserting a silver knife. If it comes out clean the pie is finished baking.
LEMON CUSTARD PIE
- 2 tablespoons flour
- ½ cup sugar
- 2 eggs, separated
- pinch of salt
- 1 lemon
- 1½ cups milk
- 1 pie shell
Mix 2 tablespoons of flour with ½ cup sugar and a pinch of salt. Beat 2 egg yolks. Add the juice and grated rind of 1 lemon. Then add flour and sugar continuing to beat. Stir in 1½ cups milk and lastly fold in 2 egg whites beaten stiff, but not dry. Pour into unbaked pie shell. Bake in hot oven, 425 degrees for 15 minutes. Reduce heat to moderate 350 degrees and bake 15 minutes more.
PENNSYLVANIA DUTCH SOUR CHERRY PIE
- 1 qt. fresh sour cherries
- 1½ cups sugar
- ½ cup flour
- pie crust