These pie recipes are basic to mine, which wash handed down from my mother. However, she always (as I do) felt that eggs made the greatest difference in whether the filling was tight or creamy and smooth. So I would use more eggs than is asked for in these recipes particularly if baking in large quanties per pie. I average 8 - 10 or pies at each baking, and can use nearly a dozen eggs or more in my batch of mix.
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