Fruit Pies
Whatever the fresh fruit to be used in making pies, the procedure is the same.
First line a pie-plate with Flaky or Quick Pastry; strew this with a tablespoonful of fine dry bread or cracker crumbs and dot with a half tablespoonful of Snowdrift. Fill the plate with the cleaned berries, peaches, apples, cherries, or whatever fruit is to be used, mixed with from three-fourths to a cupful of sugar, to three cupfuls of fruit. Sprinkle with an additional tablespoonful of crumbs, add a teaspoonful of Snowdrift, put on the top crust, and finish according to the directions already given. 11½ Cupfuls Sugar