Page:Lavine - Recipes Tried and True.djvu/65



Line dish with pie crust; fill half way with diced apples, sugar, cinnamon, raisins, flakes of butter, rind and juice of lemon. Cover with pie crust; add more filling and cover all with pie crust. Bake ¾ of an hour.

Make a fine short pastry; line a deep plate with pie crust. Fill with chopped apples, seedless raisins, small pieces of butter, few finely-chopped nuts, one cup sugar. Put in oven and when bottom crust is baked add custard made of an egg and one-half cup milk. Let bake a little longer.

Line a deep dish with pie crust and fill half way with sugared berries. Lay a cover of pie crust, fill to the top with berries and put on top cover. Bake till brown. Flour crust before filling in berries.

Line pie plate with rich pastry and bake light brown. Fill with mixture of beaten yolks of three eggs with one cup sugar, juice and rind of ½ lemon, ¾ cup grated cocoanut and well beaten whites. Bake till thick and brown.