Fay B. Futch
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 6 to 8 dried fruit (apricots, peaches, or apples)
- 1 (10 inch) pie shell, unbaked
- 3 eggs
- 3/4 cup sugar
- 3 Tbsp all purpose flour
- 1 cup evaporated milk and 1 cup milk
- 1 tsp vanilla
- 5 Tbsp sugar for meringue
- Spices recommended for the fruit used
Cook fruit with water until tender. Drain off surplus water and mash. Add sugar to taste. Put cooked fruit over the bottom of the unbaked shell. Place in refrigerator overnight.
Beat egg yolks, adding sugar and flour mixed. Scald milk in saucepan on top of stove. Gradually add mixture to milks, stirring. Cook over low to medium heat, stirring constantly, until custard is thick. Pour over fruit. Bake at 350 degrees until filling and crust is brown or liked. Make meringue by beating egg white to foamy adding 1/4 teaspoon cream of tartar and then 5 tablespoons sugar gradually until it stands. Place on top of pie and bake at 300 degrees until it is brown as desired.