682. +Pineapple Pie.+-- Pare 1 ripe pineapple, remove the eyes and hard core in center and chop it fine; line a deep pie plate with fine pie crust, fill it with the finely chopped pineapple, sprinkle over 1 small cup sugar and dust a little flour over; cover the pie with crust and bake a light brown and well done; put the eyes and cores of the pineapple with 6 greening apples cut into pieces in a saucepan, nearly cover them with water and boil till tender; then strain through a bag, return the liquid to saucepan and boil 20 minutes; then add for 1 cup liquid 1 cup sugar, boil 5 minutes and fill the jelly into tumblers. This makes an excellent pineapple jelly.
683. +Pineapple Pie (with Meringue).+-- 1 large, ripe pineapple, ½ cup milk, 1 cup sugar, the yolks of 4 eggs, 1 whole egg and ½ tablespoonful butter; pare and grate the pineapple; then mix it with the sugar and other ingredients; melt the butter before adding it; line a deep pie plate with fine pie crust, cover with buttered paper, fill it with dry peas and bake till done; take it from the oven, remove the paper and peas, fill in the pineapple mixture and bake till done; in the meantime make the meringue, as follows:--
Beat the 4 whites to a stiff froth and mix it with 1 tablespoonful powdered sugar; when pie is done draw it to front of oven, spread over the meringue and return the pie for a few minutes to oven again till the meringue is a light brown; serve ice cold. This will make 1 large pie, sufficient for a family of 8 persons.
684. +Prune Pie.+-- Wash and soak 1 pound prunes for 4 hours in cold water, drain them in a colander, remove the stones, put the prunes in a dish, pour over 1 cup cold water and let them stand over night; next morning line 2 pie plates with crust, put in the prunes with the liquor, sprinkle over some sugar and a little flour, cover with top crust and bake till light brown and well done. Another way is:--Stew the prunes in a little water, remove the stones, sweeten the prunes with sugar, add the juice of ½ lemon and finish as above.
685. +Peach Pie.+-- Pare and slice some large, ripe peaches; line a pie plate with crust, fill it with the peaches, sprinkle over some sugar and bake with an upper crust.