No Name Pie

Crust: 1 1/4 c graham crumbs
1/4 c melted butter
1/4 c sugar

Mix all ingredients thoroughly. Set aside 1/4 c mixture for sprinkling top of pie.
Line a 9" greased pie plate with mixture. Chill.

Filling:
2 1/2 c milk
1/2 c sugar
1/4 c cornstarch
3 egg yolks
1 tsp vanilla
pinch of salt

Mix and cook in saucepan until it begins to thicken.
Stir constantly to keep it free from lumps. Pour over crust.

Meringue:
3 egg whites
1/4 c sugar
1/4 tsp cream of tarter (optional)

Beat egg whites until very still, adding sugar and cream of tarter gradually.
Spread over top of pie & sprinkle with the reserved graham mixture.
Back 350 until light brown.

Rhubarb Custard Pie

1 1/2 cups sugar
1 T. butter
1/2 t. nutmeg
3 T. flour
2 eggs beaten
3 cups chopped rhubarb (about 1 lb.)

Blend sugar and butter. Add nutmeg, and flour, then mix. Add eggs (beaten smooth) and mix. Finally add chopped rhubarb and mix.
Pour into unbaked pie shell. Bake at 450 for 10 minutes, then reduce heat to 350 for 50 to 60 minutes or until filling thickens.

Apple Custard Pie

pastry for 1 pie
3 to 4 Granny Smith or other tart green apples, peeled, cored and halved
4 Tbsp flour
3/4 cup sugar
1 egg, beaten
1 1/4 cup evaporated milk
1/2 tsp cinnamon
1/4 tsp nutmeg

1. Preheat oven to 450.
2. Mix 2 Tbsp flour and 1/4 c of sugar. Spread evenly on bottom of pie shell.
3. Place an apple half, rounded side down, in the centre of the pie shell, then place remaining apple halves (also rounded sides down) around it. Depending on the size of apples, you may need between 6 and 8 apple halves to fill the shell.
4. Beat the egg with a fork. Add the evap milk and beat for a minute. Pour mixture into the shell, over the apples. You may not need all the mixture, depending on the depth of your pie shell. Leave about a 1/4" from the rim of the shell.
5. Mix the remaining sugar and flour with the cinnamon and nutmeg. Sprinkle mixture over the apples and custard.
6. Bake at 450 for 10 minutes, then reduce heat to 325 and bake on middle rack for 30-45 minutes or until knife inserted into custard near centre of pie comes out clean.