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APPLE CUSTARD PIE

(Pies And Pastry) - (The International Jewish Cook Book)







Line your pie-plates with a rich crust. Slice apples thin, half fill
your plates and pour over them a custard made of four eggs and two cups
of milk, sweetened and seasoned to taste.

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APPLE CUSTARD PIE

To 1 cup of hot apple sauce (unsweetened) add a tiny pinch of baking
soda, 1 tablespoonful of butter, 1 cup of sugar, grated rind and juice
of half a lemon or orange, 2 egg yolks, 1/2 cup of sweet cream and 1
large teaspoonful of corn starch. Line a pie-tin with pastry, pour in
this mixture and bake. When the pie has cooled spread over top a
meringue composed of the two stiffly beaten whites of eggs and two
tablespoonfuls of pulverized sugar flavored with a little grated
orange or lemon peel. Brown top of pie in oven.

Other Recipes


APPLE CUSTARD PIE

From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.
Pare pumpkin, cut into inch pieces; steam till well done, or stew
until soft and dry; then sift through a wire sieve or colander. Add
one well beaten egg for each pie, also one tablespoonful of cream, if
you have it, for each, together with sufficient milk to give the
required thickness when cooked. Sugar and salt to your taste, flavor
with nutmeg, adding also a little ginger. Use deep custard plates;
bake, rather slowly at first, until well thickened and nicely brown on
top.









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