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PIES 111

PECAN PIE
VY cup butter 3% cup dark corn syrup
2/3 cup brown sugar, firmly 3 eggs, beaten
packed 1 teaspoon vanilla
Y% teaspoon salt 1 cup pecan halves

Cream butter and sugar together until fluffy; add next 4 ingredients. Line pie pan
with pastry and sprinkle with pecans. Bake in very hot oven (450 degrees) 10 minutes;
reduce temperature to 350 degrees and bake 35 minutes longer or until knife inserted
in centre comes out clean. Makes one 8-inch pie.

BUTTER CRUMB APPLE PIE

6 to 8 tart apples VY teaspoon nutmeg
2/3 cup sugar 3 tablespoons water
2 tablespoons butter
Slice apples into pie plate using no bottom crust. Sprinkle sugar over apples and
dot with butter. Then sprinkle with nutmeg and water.

Crumbs

1 cup flour Y cup brown sugar
Ya cup butter
Mix all ingredients together with fork until crumbs are formed. Spread over
apples and bake at 350 degrees until apples are tender and crumbs are brown (about
] hour). Serves 6 to 8. (The sugar and butter melt down through the apples). When
cooked, it can be sliced and lifted out like an ordinary pie.

EGG NOG PIE
2 small pie shells Y2 cup whipping cream
1 tablespoon gelatine 3 egg whites
VY cup cold water VY teaspoon cream of tartar
Y2 cup sugar Y2 cup sugar
Y teaspoon salt 1 teaspoon nutmeg
1% cups milk 3 egg yolks

2 tablespoons rum or
vanilla flavoring

Soften gelatine in cold water. Combine sugar, salt and milk in saucepan. Cook
over low heat stirring continually until scalded. Remove from heat. Beat egg yolks,
stir in half the hot mixture. Blend into remaining hot mixture and cook over low
heat stirring until it boils. Remove from heat. Stir in softened gelatine and cool.
When partially set, beat until smooth with rotary beater. Blend in flavoring. Whip
cream, stiff, add cream of tartar and Y2 cup sugar. Fold into first mixture. Put into
pie shells for a few hours. Top with whipped cream if desired and sprinkle with
nutmeg.

HOT WATER PASTRY

Y2 cup butter Y teaspoon salt
Y% cup boiling water Y teaspoon baking powder
1% cups flour
Add boiling water to the butter and beat with a fork until fluffy. Add flour, salt
and baking powder through sifter all at once. Stir until mixture forms a large smooth
ball and leaves the bowl clean. Chill before using (this is very important).

GRAHAM CRACKER PIE CRUST

(1 crust for 9-inch pie)
1% cups graham cracker 1/3 cup powdered sugar
crumbs Y2 cup butter
Crush graham crackers and mix with butter and sugar. Pat mixture firmly into
pie pan. Place pie pan in refrigerator. Allow to stand for several hours, then fill with
pie filling and chill.