1 c. sugar
1 c. cream
1/2 c. butter
3 egg yolks
1 tbsp. flour
1 tsp. vanilla
Tart jelly
Meringue

Cream sugar, butter and egg yolks together until they are light and fluffy. Add cream mixed with the flour and vanilla; mix well. Pour into unbaked pie shell which has been dotted with a tart jelly (about 6 teaspoons of jelly). Grape or plum is good.

Bake in slow oven 1 hour or bake 10 minutes at 450 degrees and 20 minutes at 350 degrees or until it shakes firm. I use the second way.

MERINGUE:

Beat the egg whites of the 3 egg yolks which were used in the pie until they stand in peaks. Add 6 tablespoons sugar and 1 teaspoon vanilla. Pile high on the baked and cooled pie and bake in a moderate 350 degree oven until the meringue is lightly tinged with gold.