Pieplant Pie
Wash the pieplant and cut in pieces half an inch long. Put it in a saucepan, cover with cold water, heat to a boiling point, then drain. To two cupfuls of the drained pieplant add one cupful of sugar with which a tablespoonful of flour has been mixed. Roll out the under crust, fit it to the pie pan, and fill with the prepared plant. Cover with a layer of paste, make an incision for the escape of steam and bake until the crust is brown and crisp.