Cherry cobbler pie
- 1 ½ cups sifted flour
- 2 teaspoons B.P.
- ½ teaspoon salt
- ½ cup sugar
- ½ cup Crisco
- ⅓ cup milk
- 1 egg beaten
- 1 tablespoon tapioca
- 2 cups canned red cherries, sweetened
Mix and sift flour, B.P., salt, and sugar. Cut in Crisco thoroughly. Combine milk and egg and stir in. Turn cherries in to baking dish and sprinkle with tapioca. Drop batter over cherries. Bake in a hot oven (400ºF) for 15 minutes. Reduce heat to moderate (350ºF) and bake 25 or 30 minutes longer. Serve with hard sauce or ice cream.
Pumpkin pie
- 1 ¼ cup B. sugar
- ¾ teaspoon salt
- 1 ½ tablespoon flour
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs, slightly beaten
- 2 ⅔ ups cooked pumpkin
- 1 ½ cups milk
- ¾ cups cream or evaporated milk
- Plain pastry
Mix together thoroughly B. sugar, salt, flour, cinnamon, ginger, cloves, and nutmeg. Stir in eggs, add pumpkin taking care that mixture is well blended. Stir in milk. Pour into 2 8 inch or 1 11 inch pie pan lined with unbaked pastry. Bake in very hot oven (450ºF) 20 minutes. Then reduce heat to moderate slow (350ºF) and continue baking 25 minutes longer or until firm and crust is well browned.
Note: 1 ¾ teaspoons pumpkin pie spice may replace the cinnamon, ginger, cloves and nutmeg.