Pare and core nice large baking apples, fill the holes with some preserves or jam, roil the apples in sugar and cover with a rich pie crust and bake.  When done, cover with a boiled icing and set back in the oven, leaving both doors open to let the icing dry.

BLACKBERRY AND CURRANT PIE

When ready to make the pie, mix as much fruit in a bowl as required, sweeten, stirring the sugar through the berries and currants lightly with a spoon.  Dust in a little flour and stir it through the fruit.  Cut one of the pieces of pastry in halves, dust the pastry-board with flour and roll the lump of pastry out very thin, cover the pie-plate, a big deep one, with the pastry, trim off the edges with a knife, cutting from you.  Fill the dish with the fruit, dust the surface well with flour.  Roll out the other piece for the top crust, fold it over the rolling pin, cut a few gashes in it for a steam vent.

Carefully put on the top crust, trim it well about the edge of the pie-plate.  Press it closely together with the end of your thumb or with a pastry knife and stand the pie in a moderate oven and bake till the surface is a delicate brown.  Then remove the pie and let it stand until it is cool.

The top crust may be made lattice fashion by cutting the pastry in strips, but it will not be as good as between two closed crusts.

CUSTARD PIE

Line the pie-plate with a rich crust.  Beat up four eggs light with one-half cup of sugar, a pinch of salt, one pint of milk and grated nutmeg or grated lemon peel, and pour in shell and bake in slow oven.

CREAM PIE

First line a pie-plate with puff paste and bake, and then make a cream of the yolks of four eggs, a little more than a pint of milk, one tablespoon of cornstarch and four tablespoons of sugar, and flavor with two teaspoons of vanilla.  Pour on crust and bake; beat up the whites with two tablespoons of powdered sugar and half a teaspoon of cream of tartar.  Spread on top of pie and set back in the oven until baked a light brown.

COCOANUT PIE

Line a pie-plate with puff paste and fill with the following custard:  Butter size of an egg, creamed with one cup of granulated sugar, one tablespoon of flour, three-fourths cup of grated cocoanut, one tablespoon of milk, vanilla, pinch of salt, and the beaten whites of three eggs.

COCOANUT LEMON PIE

Beat the yolks of six eggs and one cup of sugar until very light, squeeze in the juice of three lemons and the rind of two of them, stir well, then add one-half of a cocoanut grated, and lastly add the whites of six eggs, beaten to a stiff froth.  Line a deep pie-plate with rich pastry, sprinkle a little flour over it, pour in the lemon mixture and bake.  This makes one pie in deep pie-plate.