This is a tried and true recipe. One I have been making for over 25 years. Boston Cream Pies are best made the day before or early in the day so that the cream filling has a chance to meld with the cake. Home Cookin Chapter: Recipes From Thibeault's Table Boston Cream Pie ================ 1/3 Cup butter 1 Cup sugar 1 egg 1 1/2 Cup sifted all-purpose flour 2 1/2 teaspoous baking powder 1/4 Teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla . Cream the butter and sugar until light and fluffly. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350° oven for about 30 minutes, or until the cake springs back when lightly touched in the center. Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer. Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.) Cream Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill. Chocolate Icing 2 squares of chocolate 1 cup sifted icing sugar 2 tablespoons butter 1 tablespoons hot water 1 teaspoon vanilla Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately. Here is a link that might be useful: Thibeault's Table The Recipe Collection

I had to make a call before receiving your replies, and it turned out to be a pretty good one - I brushed the crust with cream and gave it a scant sprinkling of vanilla sugar. I was worried about it scorching, but it didn't. However, I did use a pie shield to protect the edges for the last 20 mins. Ann, the pie turned out great! I used a combo of Granny Smith and Macoun apples and 1 1/2 tsps. of Penzey's Vietnamese Cassia cinnamon - we like cinnamon... What I liked about this recipe was that the few ingredients let the flavor of those fresh-picked apples shine through. Sometimes less is more. Based on the responses, the only thing I'll do differently next time is be more generous with my sugar sprinkling on top.

Twoyur, thank you for finding the omission and letting me know. I've edited. I always add it so I just never noticed I hadn't included it in the directions. You could probably leave it out if you don't have a lemon on hand. ~Ann Here is a link that might be useful: Blueberry Pie

We grow raspberries and I always have plenty so I have developed a lot of uses for them. I make raspberry juice for using in recipes. Some I've made up myself. I make it like I was going to make jam and freeze it in 1 cup lots. I pour it over a flan and then add vanilla pudding and top with whipped cream and berries. I make a graham cracker crust in a 10 inch pie plate and add cream cheese filling and top with berries Cream cheese filling 1 8 oz package philly--I soften for 10 seconds in the microwave 1/4 cup sugar 1/4 cup milk 2 tbsp. lemon juice 1 tsp lemon rind 1 cup cool whip --thawed beat Philly and sugar with a mixer on med.speed until smooth blend in milk, lemon juice and rind fold in whipped topping and spread over cooled crust. Top with raspberries. I make lots of pies and bake and then freeze them. Great to have on hand for when you have company. Of all the pies I make these are my husband and son's favorite I make raspberry vinegar. Now this is not the fancy vinegar you use on salads but a refreshing drink. I got the recipe from a very old pioneer cookbook. Although you use vinegar to leach the juice from the berries it is either boiled away in the cooking process or disguised by the berries--you certainly can't taste it. Raspberry vinegar Take any amount of berries and put them in a bowl or non aluminum pot. Add white vinegar to just cover the berries. Let stand 24 hours--the berries will be white. Bring to a boil and strain. Measure the juice and add an equal amount of sugar (1 cup juice to 1 cup sugar) and boil 20 minutes. It can be poured into sterilized pint or 1/2 pint jars or frozen. I do it in 1 cup containers and freeze. Thaw before using. 2 or 3 tablespoons in a tall glass of ice water makes a refreshing summer drink. A whole container mixed with yogurt makes creamy popsickles for the kids. Popsi fruit 2 cups plain yogurt 1 can frozen fruit juice Pour yogurt into a bowl and thicken in the freezer for 1 hour. The yogurt will be half frozen. In a blender combine yogurt and juice. Blend until smooth. Pour into popsickle molds and freeze for at least 5 hours. I mix the 1 cup of raspberry vinegar with 1/2 cup of water and substitute for the frozen fruit juice