Pineapple Pie

You may remember Dixie's CB name... "Pineapple Pie."  This is Lyle's favorite.

1/2 cup cornstarch
1 cup pineapple, crushed
1 1/2 cups sugar
3 egg yolks
3 cups boiling water
2 Tbsp. butter
pinch of salt
pie crust

Mix sugar and cornstarch into boiling water.  Cook for 15 minutes in a double boiler.  Add egg yolks; beat until smooth.  Remove from heat; add pineapple and butter.  Let cool.  Pour into pie shell.  Use egg whites for meringue.  If this is cooked in a heavy saucepan it can be done without the use of a double boiler.  The color of the mixture should be clear before the egg yolks are added.

Butterscotch Pie

3 cups milk
4 eggs
2 Tbsp. margarine
2 cups brown sugar
2 tsp. vanilla
8 Tbsp. flour

Mix brown sugar and flour together with a fork.  Beat egg yolks and add to milk.  Heat the milk in a heavy pan.  Add the brown sugar mixture any time; the milk doesn't have to be hot.  Cook until thick and boil one minute.  Add the vanilla and about 2 tbsp. margarine.  Cool and beat egg whites to make meringue.  The mixture may curdle a little at first, but continue beating and the curds will disappear as it cooks.

Marjorie Bell's Pie Crust

2 c flour
1 t salt
1 t shortening
1/2 c ice cold water

Cut together and form a ball.  (The less you work with it, the flakier it will be).  Roll out on a floured surface.  The recipe makes enough dough for a top and bottom crust or 2 bottoms.  When making a baked pastry shell, prick the bottom and sides with the tines of a fork.  Bake at 450 F for 10-12 minutes.