332 PASTRY, PIES AND TARTS.
FRUIT CUSTARD PIE.
ANY fruit custard, such as pineapple, banana, can be readily made pfter the recipe of APPLE CTJSTAKD PIE.
LINE your pie plate with good crust, fill half full with ripe cherries ; sprinkle over them about a cupful of sugar, a teaspoonful of sifted flour, dot a few bits of butter over that. Now fill the crust full to the top. Cover with the upper crust and bake.
This is one of the best of pies, if made correctly, and the cherries in any case should be stoned.
MAKE in just the same way as the "Cherry Pie," unless they are somewhat green, then they should be stewed a little.
RIPE CURRANT PIE.
ONE cupful of mashed ripe currants, one of sugar, two tablespoon- fuls of water, one of flour, beaten with the yolks of two eggs. Bake ; frost the top with the beaten whites of the eggs and two tablespoonfuls powdered sugar and brown in oven.
GREEN TOMATO PIE.
TAKE medium-sized tomatoes, pare and cut out the stem end. Hav- ing your pie-pan lined with paste made as biscuit dough, slice the to- matoes very thin, filling the pan somewhat heaping, then grate 'over it a nutmeg ; put in half a cup of butter ani: a medium cup of sugar, if the pan is rather deep. Sprinkle a small handful of flour over all, pouring in half a cup of vinegar before adding the top crust. Bake half an hour in a ir>oderately hot oven, serving hot. Is good ; try it.
APRICOT MERINGUE PIE.
A CANNED apricot meringue pie is made by cutting the apricots fine and mixing them with half a cup of sugar and the beaten yolk of an egg ; fill the crust and bake. Take from the oven, let it stand for two or three minutes, cover with a meringue made of the beaten white of an egg and one tablespoonful of sugar. Set back in a slow oven until