PIES 107

FRESH CRANBERRY PIE

2 cups sugar 4 cups cranberries
1 tablespoon flour Grated rind 2 lemon
Y_ teaspoon allspice 2 tablespoons butter
or cinnamon Y cup chopped nuts
Y teaspoon salt Pastry for 10-inch pie

1/3 cup water

In saucepan mix dry ingredients. Stir in water and heat until sugar is dissolved.
Add cranberries and cook until their skins pop—about 5 minutes. Add rind and butter.
Pour half the cranberry mixture into the pastry-lined pan. Sprinkle with the nuts and
cover with remaining cranberry mixture. Cover with pastry cut-outs or tiny marsh-
mallows. Bake at 425 degrees for 30 minutes.

MARSHMALLOW GRAHAM CRACKER PIE

1 Ib. marshmallows 20 double graham crackers
1 cup milk 1 can (20 oz.) crushed
1 pint whipping cream, whipped pineapple, drained

Line bottom of 9x12x2-inch pan with half of cracker crumbs. Dissolve marsh-
mallows in milk and cool. Combine cooled marshmallow mixture with whipped cream
and drained pineapple. Pour into pan and cover with remaining crumbs. Make up
a day ahead and refrigerate until time to serve. (Note—less crumbs may be used on
top. Try 5).

RHUBARB PIE

3 cups rhubarb cut in 1 egg
half-inch pieces 2 tablespoons flour

1% cups sugar

Mix sugar, flour and egg; add to rhubarb. Put in unbaked pie shell. Cover with
the following:

Y cup flour Y2 cup butter or margarine

Y2 cup brown sugar Y2 cup ground nuts :

Mix all together with fingers until crumbly. Sprinkle on top of pie and bake in
400-degree oven until done (40 to 50 minutes).

BANANA BUTTERSCOTCH FILLING

3% cup brown sugar 2 eggs, separated
4 tablespoons butter 2 cups milk
Y2 teaspoon salt Vanilla

1/3 cup flour

Cook brown sugar with butter until well me!ted. Add 1 2/3 cups milk. Heat.
Mix flour, egg yolks and remaining milk into smooth batter. Pour in sugar mixture
and cook 10 to 15 minutes, stirring constantly. Cool. Add vanilla. Into baked pie shell
slice 2 bananas, add above mixture, cover with egg whites, which have been beaten
stiff mixed with 2 tablespoons powdered sugar and vanilla flavoring. Brown in oven
(400 degrees) 8 to 10 minutes.

LEMON CHIFFON PIE

1 envelope sparkling gelatine Y2 cup lemon juice
VY cup cold water Y. teaspoon salt
4 eggs 1 teaspoon grated lemon rind

1 cup sugar
Add 2 cup sugar, lemon juice and salt to beaten egg yolks and cook over boiling
water until of custard consistency. Pour cold water in bowl and sprinkle gelatine on
top of water. Add to hot custard and stir until dissolved. Add grated lemon rind. Cool.
When mixture begins to thicken, fold in stiffly beaten egg whites to which the other
Y2 cup sugar has been added. Fill baked pie shell or graham cracker crust and chill.
Just before serving, spread over pie a thin layer of whipped cream.