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Homemade pies are something that just cannot be replicated in grocery store bakeries, in my opinion.? One of my favorite memories of my childhood is luscious homemade cream pies.? In my small town, when I was growing up, chain restaurants were unheard of.? We had local restaurants and they each had their own pie bakers and boy, could they make tasty pies!? I hate going into restaurants today and seeing some of the stuff they serve as homemade pie; they don't have a clue.? This article has recipes for my late mother's Butterscotch Pie, a Custard Pie from an old lady who has been gone over 30 years, and an old fashion Lemon Pie.? Yum - enjoy! RUBY'S CUSTARD PIE This recipe is from an old family friend from my childhood. She worked at a little restaurant in my hometown and we would go there after church on Sunday. Her homemade pies were one of the things that drew people to this little restaurant week after week. Ruby has been gone for years and so has the restaurant but her pies live on in memory.? The directions for this pie are kind of rough.? However, I like to present these vintage recipes in their original form.? They just lose some of that vintage feel when we change them to read like today's recipes.Beat with a rotary beater 4 eggs.Then beat in 1/3 cup sugar with 1 tablespoon flour mixed in with sugar.1 teaspoon salt1/4 teaspoon nutmeg2 2/3 cups scalding milk1 tsp vanilla if desiredBake 450 for 15 minutes then 350 to finish 25 to 30 minutes.Test with a silver knife to see if custard is done through.Note: For you newer cooks who may not know, scalding milk means milk that has just been brought almost to a boil. And of course this goes in an unbaked pie shell. "gucci guccissima,"roxy tall ugg boots,"gucci ballerina flats
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