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Cherry Pie
2 1/2 cups cherries 2 teaspoons butter
1/2 cups sugar 1 heaping teaspoon tapioca
1/2 cup juice
Mix juice, sugar, and tapioca. Place part of the mixture on the bottom of a chilled crust. Add cherries then the remaining liquid mixture. Dot with butter and cover with vented top crust. Bake at 350° for 50 minutes or until juice begins to bubble out the holes cut in top crust center.
Raspberry Cream Pie
2 cups of milk Dash of salt
1/2 scant cup sugar 1 1/2 teaspoons vanilla
2/12 tablespoons corn starch 1 egg yolk
Raspberries
Mix the corn starch and sugar. Add the milk gradually. Cook in double boiler until the mixture thickens stirring to keep it smooth. Add a little hot milk mixture to beaten egg yolk and salt. Cool. Add vanilla and 1 cup washed and drained raspberries. Pour into baked pie shell and cover with a layer of raspberries. Top with whipped cream or cool whip.
Pineapple and Apple Pie
1 cup pineapple juice
1 cup sugar
1 teaspoon corn starch
1/8 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon buter
6 medium sized tart apples such as Jonathan or Granny Smith
Put sugar and pineapple juice on to boil. When mixture boils, add the apples which have been peeled, cored and cut into slices. Cook slowly, uncovered, until fruit is tender. Lift apples out carefully with a spoon. Let them cool and put them into unbaked cold pie crust. Dissolve cornstarch in 2 teaspoons cold water and add to syrup. Cook until thickened. Add vanilla and butter then pour over apples. Cover with top pastry and brush lightly with cream (you can do latice if you wish). Bake at 450° for 10 minutes then reduce to 350° for 35 minutes.
Apple Dumplings
Pie Crust 1 teaspoon cinnamon
1 tablespoon butter or oleo 1/2 cup sugar
6 apples peeled, cored, and sliced
Roll pie crust and cut into 4" squares. Place apple slices in the center of the square, sprinkle with cinnamon and sugar, dot with butter. Moisten the edges with water and fold up to make a bag. Put in baking dish (12" x 8") and brush with beaten egg white then sprinkle with sugar. Bring 1 cup water, 1/4 cup sugar, 2 tablespoons of oleo, 1/2 teaspoon cinnamon and 2 tablespoons of lemon juice to a boil. Pour around the dumplings and bake at 500° for 10 minutes, reduce to 350° for 30-40 minutes. Makes 6
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