PIES 105

APPLE SHORTBREAD

Yq |b. butter 2 cups sifted flour 1 cup fine granulated sugar Y2 teaspoon vanilla 4 egg yolks, beaten Pinch salt

Cream butter and sugar, add egg yolks. Then add flour, vanilla and salt. Pat in pan (8x12 inches). Cover with apple sections placed in rows to which you add Y cup sugar, sprinkled evenly. Sprinkle lightly with nutmeg. Then cover all with crumbs. Bake in pre-heated oven at 400 degrees for 10 minutes, then reduce heat to 300 degrees for 35 to 40 minutes or until browned nicely.

Crumbs Y2 Ib. butter Ya teaspoon soda 1% cups brown sugar Y2 teaspoon cream of tartar 2 cups flour Pinch salt

Blend well. Keep in jar in refrigerator. Sufficient to cover 4 or 5 fruit pies.

PECAN PIE

3 eggs, beaten 1 cup pecan meats 2 tablespoons melted butter 1 cup white sugar 1 cup dark syrup

Beat eggs until thick. Add sugar and butter and beat again. Add salt and corn syrup. Stir well and pour into uncooked pie shell. Spread pecans over the top. Bake 10 minutes at 400 degrees and 35 minutes at 325 degrees.

FRESH CRANBERRY PIE

2 cups sugar 4 cups cranberries

1 tablespoon flour Grated rind of 2 lemon Ya teaspoon allspice 2 tablespoons butter

VY teaspoon salt Y. cup chopped nuts 1/3 cup water Pastry for 10-inch pie

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 lemon rind and butter. Pour half the cranberry mixture into the pastry lined pie pan. Sprinkle with the nuts and cover with remaining cranberry mixture. Decorate with pastry cornucopias or use marshmallows over top. Bake Y2 hour at 425 degrees.

PINEAPPLE PIE

One medium can crushed pineapple. Drain juice and add enough water to make 1 pint. Heat and thicken with 4 tablespoons cornstarch, 1 tablespoon butter, ] cup sugar, pinch of salt, yolks of 2 eggs, beaten well, add crushed pineapple, 1 tea- spoon lemon juice. Lastly fold in the stiffly beaten egg whites. Cool. Pour into a baked pie shell and cover with 1% cups of whipped cream.

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