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BEST-EVER RAISIN PIE

2 cups seedless raisins 1 teaspoon grated orange rind
1-1/4 cups water 1/8 teaspoon salt
1/2 cup orange juice 1/4 cup water
1 tablespoon vinegar

1/2 cup brown sugar
2 tablespoons cornstarch 2 tablespoons butter
1 teaspoon cinnamon

Boil raisins with 1-1/4 cups water and orange juice for 5 minutes in covered pot. Combine brown
sugar, cornstarch, cinnamon, orange rind and salt with 1/4 cup water. Add to cooked raisins.
Bring to a good boil stirring constantly. Remove from heat. Add vinegar and butter. Pour into
pastry-lined pie plate. Cover with pastry top. Make steam slits. Bake in hot oven, 425 deg. F.,
for 25 minutes, or until done.

BLUEBERRY PIE

Pastry for two-crust pie 2 tablespoons cornstarch OR
4 cups blueberries, washed and 2 tablespoons minute tapioca
drained Pinch of salt
3/4 to 1-1/4 cups sugar 1 tablespoon lemon juice
4 tablespoons flour OR 1 tablespoon butter

Mix sugar, thickening agent and salt together. Combine with berries. Place in pastry-lined pie
plate. Sprinkle with lemon juice. Dot with butter. Put on top crust. Crimp edges. Make steam
holes. Bake in hot oven, 425 deg. F., for 10 minutes. Reduce to 375 deg. F., for another 30 to
40 minutes.

RHUBARB CUSTARD PIE

3 cups rhubarb, cut into 1 inch 3 tablespoons flour
pieces 1/4 teaspoon salt

2 eggs, beaten 1/4 teaspoon nutmeg
tablespoons milk 1 tablespoon butter

2
1-1/2 cups sugar

Combine beaten eggs, with milk, sugar, flour, salt and nutmeg. Mix with the rhubarb. Pour into
unbaked pastry-lined pie plate. Dot with butter. Cover with lattice top or leave uncovered or
sprinkle with Crumb Topping: 1/2 cup butter, 1/2 cup brown sugar and | cup sifted all-purpose
flour. Cream butter and sugar. Cut in the flour. Bake in hot oven, 400 deg. F., for 50 to 60
minutes or until done.

CREAM PIE
2/3 cup sugar 3. cups milk
1/2 teaspoon salt 3 eggs, separated
2-1/2 tablespoons cornstarch 1 tablespoon butter
1 tablespoon all-purpose flour 1-1/2 teaspoons vanilla

Mix first 4 ingredients. Stir in milk and cook over moderate heat until mixture comes to the boil
and thickens. Stir all the time. Boil only 1 minute. Remove from heat. Stir 1 cup of the
mixture into slightly beaten egg yolks. Blend into remaining mixture in saucepan. Boil | minute
more. Blend in butter and vanilla. Cool, stirring often. Pour into baked and cooled 9 inch pie
crust. Top with whipped cream or meringue made by beating egg whites and 6 tablespoons sugar.
Brown meringue in hot oven, 400 deg. F., for 8 to 10 minutes.

Banana Cream: Arrange layer of bananas in pie shell. Pour filling over. Top as desired.

Chocolate Cream: Increase sugar to 1-1/2 cups. Add 3 squares baking chocolate, grated, to the
milk.

Coconut Cream: Fold in 3/4 cup shredded coconut to the filling before pouring into the crust.

Almond Cream: Use 1/2 teaspoon almond extract instead of vanilla. Add 1/2 cup chopped
toasted almonds to the filling. Sprinkle almonds over filled pie.

Any of the variations can be topped with whipped cream or meringue. The filling cools safely
when poured (thin layer) into a pan and placed in the refrigerator. Remember that any leftover
pie must be stored in the refrigerator and should be used up the next day. Cream pies should not
be put into a packed lunch.