Blend butter and sugar, add egg and beat well. Add milk and the sifted dry ingredients a little at a time. Spread topping over mixture in the pie shell. Bake in moderate oven (350-f) for 40 minutes.
APPLE CRUMB PIE
- 6 tart apples
- 1 cup sugar
- ⅓ cup butter
- ¾ cup flour
- 1 tsp. cinnamon
- pastry for 9" shell
Pare apples and cut into thick slices. Mix half the sugar with the cinnamon and sprinkle over apples. Put into unbaked pastry shell. Blend the flour, the remaining sugar and the butter and work into small crumbs, with your fingers. Sprinkle the crumbs over the apples. Bake in hot oven (425-f) for 10 minutes then reduce to moderate (350-f) and bake for 35 minutes more. Serve with cheese.
BLACK WALNUT PIE
- 4 eggs
- 3 tablespoons flour
- 1½ cups sugar
- 1 cup black walnuts, chopped
- 1½ cups water
- 1¼ cups dark corn syrup
Make crust for 2 pies and line medium size pie plates. Sprinkle the walnuts over the crusts and then mix in the filling. The eggs must be well beaten before adding the sugar gradually. Then fold in flour, corn syrup and 1½ cups of water. Bake in very hot oven for three minutes and then reduce to medium for 30 or 40 minutes.
FUNERAL PIE
- 1 cup seeded raisins, washed
- 2 cups water
- 1½ cups sugar
- 4 tablespoons flour
- 1 egg, well beaten
- juice of a lemon
- 2 teaspoons grated lemon rind
- pinch of salt
Soak raisins 3 hours, mix sugar, flour and egg. Then add seasoning, raisins and liquid. Cook over hot water for 15 minutes, stirring occasionally. When the mixture is cool, empty into pie-dough lined pie plate. Cover pie with narrow strips of dough, criss-crossed and bake until browned.