[Illustration: HERITAGE PUMPKIN PIE]
Make an unbaked “Water-Whip” Pie Shell, page 19.
Mix 1½ cups canned or cooked pumpkin (or squash), 1 cup firmly packed
brown sugar, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon
ginger, 2 tablespoons molasses.
Add 3 slightly beaten eggs, 1 cup evaporated milk, and mix thoroughly.
Pour into unbaked, unpricked pie shell.
Bake in hot oven (425°F.) 40-45 minutes, or until knife inserted in
center comes out clean.
Serve with sharp cheese or with a topping of whipped cream.
“HIS FAVORITE” APPLE PIE
[Illustration: “HIS FAVORITE” APPLE PIE]
Make “Water-Whip” Piecrust, page 15. Divide dough in half and shape each
into a flat round. Roll one half about ⅛″ thick and line a 9″ pie
pan.
Prepare 6 cups pared, cored thin apple slices. Arrange half of slices in
pastry-lined pan.
Mix 1 cup sugar[1], ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon
salt, 1 teaspoon lemon juice and sprinkle half of mixture over
apples in pan. Arrange remaining slices on top and cover with
remaining sugar mixture.
Dot 1 tablespoon butter or margarine over filling. Trim pastry even with
pan.
Roll remaining dough as before and lay over apples. Trim pastry ½″
beyond pan, fold it under bottom crust, press edges together with
fork. Cut decorative slits in top for steam to escape.
Brush pastry with slightly beaten egg white and sprinkle with sugar.
Bake in hot oven (425°F.) 45-55 minutes.
[1]_If apples are very juicy, add 1 tablespoon cornstarch to sugar
mixture and blend thoroughly._