When her baking finished, she had dough remaining for an extra crust.  Children always called this “molasses candy pie,” as ’twas quite different from the “molasses cake batter” usually baked in crusts.

A MOCK CHERRY PIE

This pie was composed of 3/4 cup of chopped cranberries, 3/4 cup of seeded and chopped raisins, 3/4 cup of sugar, 3/4 cup of cold water, 1 tablespoonful of flour, 1 teaspoonful of vanilla all together and bake with two crusts.

AUNT SARAH’S CUSTARD PIE

Line an agate pie-pan (one used especially for custards two inches in depth, holding exactly one quart) with a rich pastry.  Break five large eggs in a bowl, heat lightly with an egg-beater and add 1/2 cup of sugar.  Boil 3 cups of sweet milk, pour over the eggs and sugar, add 1 teaspoonful of butter and a pinch of salt, 1/2 teaspoonful of vanilla.  The mixture should fill a one-quart measure.  When the custard has cooled, pour either into the deep pie-pan, lined with pastry, holding one quart, or into two ordinary pie-tins holding one pint each.  Place the custard pie in a quick oven, that the crust may bake before the custard soaks into the crust; then allow oven to cool and when the custard is “set” (which should be in about 35 minutes) remove from the oven and serve cold.  The custard should be the consistency of thick jelly.  Scalding the milk produces a richer custard.

PLAIN RHUBARB PIE

Line a pie-tin with rich crust, skin rhubarb and cut into half-inch pieces a sufficient quantity to fill 3 cups.  Mix together 1 cup of sugar and 1/4 cup of flour.  Place a couple tablespoonfuls of this on the bottom crust of pie.  Mix sugar and flour remaining with 3 cups of rhubarb and fill the crust.  Moisten the edge of crust with water, place on top crust, press two edges of crust together (having cut small vents in top crust to allow steam to escape).  Bake in a moderate oven about 30 minutes, when top crust has browned pie should be baked.

MARY’S CREAM PIE

Bake crusts in each of two pie-tins.  For filling, 1 pint of milk, 1 generous tablespoonful of corn starch, 2 tablespoonfuls of sugar, 2 yolks of eggs (well beaten), 1 teaspoonful of vanilla.  Cook all together until mixture thickens and when cooled put in the two baked crusts.

Mix the stiffly beaten whites of two eggs with two tablespoonfuls of pulverized sugar and spread over cream filling in pies and brown lightly in oven.

Always prick the lower crust of a pie carefully with a fork to allow the air to escape; this will prevent blisters forming in the crusts baked before filling crusts with custards.

APPLE CUSTARD PIE