Crust:
1 1/4 cup graham wafer crumbs
1/4 cup melted butter
1/4 cup sugar
Filling:
2 cups milk
3 egg yolks
3 egg whites
1/2 cup granulated sugar (divided)
2 1/2 tbsp cornstarch
Pinch salt
Mix crust ingredients thoroughly. Put aside one quarter cup mixture for topping. Line 9″ pie tin with remaining mixture. Mix milk, egg yolks, 5 tbsp of sugar, cornstarch and salt and cook in double boiler until mixture begins to thicken, stirring constantly. Pour over crust. Beat egg whites very stiff, adding gradually the 3 tbsp. sugar set aside. Spread over top of pie and sprinkle reserved …

2 1/2 cups ripe seedless grapes
3 tablespoons melted butter
2 tablespoons all-purpose flour
3/4 cup granulated sugar
1 recipe pastry for a 9-inch double crust pie
Preheat oven to 425 degrees F.
Wash fully ripened grapes. Separate the grape pulp and skins. In a saucepan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve.
Combine the sieved pulp and grapes skins.
Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9-inch unbaked pie shell.
Cover top with strips of pastry. You …

Crust
1/2 cup butter or margarine, melted
1/2 teaspoon baking soda
1 cup oatmeal (3-minute)
1 cup flour
1/2 teaspoon vanilla extract
1/2 cup brown sugar
Filling
1 cup granulated sugar
1 cup crushed pineapple
2 eggs
2 tablespoons flour
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Blend butter and sugar. Add dry ingredients. Mix with oatmeal. Add vanilla extract.
Press 3/4 of mixture into pie plate.
Fill shell with pineapple filling which has been cooked until thick.
Sprinkle remaining oatmeal mixture over cooked filling.
Bake at 350 degrees F for 20 minutes.