feats $ SFR Biss te

1 cup rye view cookie or r. tablespoons sugar CRUMB
zwieback crumbs Yo teaspoon cinnamon
Ys cup melted butter CRUST

Blender-crumb crackers. Empty into a measuring cup. Repeat the process until 1 cup of
crumbs is obtained. Empty into a bowl. Add sugar, cinnamon and melted butter.
Mix thoroughly. Pat into the bottom and onto the sides of a 9” pie pan. Chill before
filling.

Yield: 9” shell

4 eggs 1 teaspoon vanilla extract CUSTARD
24 cup sugar 2 cups milk, scalded PIE
Y2 teaspoon salt 1 8” pie shell, unbaked

Yq teaspoon nutmeg

Heat oven to 350°. Put the eggs, sugar, salt, nutmeg and vanilla into OSTERIZER
container, cover and process at WHIP until sugar is dissolved and eggs lemon colored.
Remove feeder cap and add milk, continue to process until well blended. Pour into an
unbaked pie shell. Bake for about 30 minutes, until a silver knife inserted in the cus-
tard comes out clean. )

Yield: 8” pie

Yp cup milk Y teaspoon salt PUMPKIN
Y2 cup light cream Yo teaspoon ginger PIE
2 eggs Y, teaspoon ground cloves
1% cups canned pumpkin Yq teaspoon ground allspice
24 cup brown sugar 1 teaspoon vanilla extract
1 teaspoon cinnamon 19” unbaked pastry shell

Heat oven to 425°. Put all ingredients into the OSTERIZER container, cover and
process at BLEND until thoroughly blended. Pour into pie shell and bake at 425°
for 20 minutes, then reduce heat to 275° and bake 35 to 45 minutes longer, or until
a silver knife inserted near center of pie comes out clean. Cool at room temperature

before serving.
Yield: 9” pie

2 eggs 1% teaspoons cinnamon SOUR CREAM
1 cup sour cream Ya ea “i RAISIN PIE
1 cup raisins 34 cup pec

24 cup sugar 19” lan shell, unbaked

Heat oven to 450°. Put all ingredients, except pecans, into OSTERIZER container,
cover and process at CHOP. When well mixed, turn off motor and add pecans; slide
motor switch “On” and “Off” quickly several times until nuts are chopped. Use a rub-
ber spatula to scrape ingredients from sides of container whenever necessary. Pour
the mixture into an unbaked pie shell. Bake for 15 minutes. Lower oven temperature to
350° and bake 30 minutes. Yield: 9” pie

[53]