Line pie-tins with rich pie crust, sift over each 1 tablespoonful flour and 2 tablespoonfuls sugar.  Place on the crust enough good, tart baking apples, which have been pared, cored, halved and placed (flat surface down) on the crust.  Put bits of butter over the top and between the apples, about 1 large tablespoonful altogether, and sprinkle about 2 tablespoonfuls of sugar over, add about 1 tablespoonful of cold water when pies are ready to place in oven.  These pies should be baked in a very hot oven.  When apples are soft take pies from oven and serve one pie, hot; stand the other one aside until quite cold.

To the stiffly beaten white of one egg add one tablespoonful sugar.  Stir together and place a spoonful on the top of each half of apple and place in oven until meringue has browned and serve pie cold.  Peach tarts may be made in a similar manner, omitting the meringue and substituting peaches for apples.

RAISIN OR “ROSINA” PIE

“Rosina” pie, as Aunt Sarah called it, was composed of 1 lemon, 1 egg, 1 cup sugar, 1 tablespoonful flour, 1 cup large, blue, seeded raisins.  Cover the raisins with one cup of cold water; let soak two hours.  Cream egg and sugar together, add juice and grated rind of one quite small lemon, or half a large one.  Mix the tablespoonful of flour smooth with a little cold water, add to the mixture, then add raisins and to the water in which they were soaked add enough water to fill the cup and cook until the mixture thickens.  When cool fill pie-tins with the mixture, bake with upper and under crust about 20 minutes in hot oven.  Aunt Sarah used a generous tablespoonful of flour for this pie.

“SNITZ” PIE

Cover a bowlful of well-washed dried apples with cold water and allow to soak over night.  The following morning cook until tender and mash through a colander.  If quite thick a small quantity of water should be added.  Season with sugar to taste.  Some apples require more sugar than others.  Add cinnamon, if liked.  Aunt Sarah never used any spices in these pies.  Bake with two crusts or place strips cross-wise over the pie of thinly rolled dough, like lattice work.  These are typical “Bucks County” pies.

MARY’S RECIPE FOR PLAIN PUMPKIN PIE

Line a pie-tin, one holding 3 cups of liquid, with rich pastry.  For the filling for pie mix together the following:  1 cup of steamed pumpkin, which had been mashed through a colander, 1 egg, beaten separately, 1 tablespoonful of flour, 2-1/2 tablespoonfuls of sugar, 1/8 teaspoonful of salt, 1/2 teaspoonful of grated nutmeg, same of ginger, 1-1/2 cups of milk (scant measure).  The mixture should measure exactly 3 cups, after adding milk.  Pour this mixture into the pastry-lined pie-tin and bake in a moderate oven until top of pie is a rich brown.