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Apple-Custard Pie. —Moderately tart apples, stewed, and treated the same as the potatoes, above, make a custard pie, of very excellent flavor; using sugar according to the sourness of the apples, with cinnamon, nutmeg, or other •spices as you like, baked with one crust only, in all kinds of custard mixtures. Bars, or strips, as mentioned in cream pie No. 2, above, may be put upon any of them, if one choses to do so. But I tiii£k they muss, or mar the pie, in cutting them for the table, hence I think them nicer without bars.
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