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Ginger Biscuit Pie

1 Cornflake Crust Shell
12 of our own Ginger Biscuits
1-1/4 Cups Boiling Water
1 Heaped tblspn. Any Jam
1/2 Cup each Sugar and Seedless Raisins
Walnut-siz knob Butter
1 tspn. Each :
Ground Cloves
Ground Cinnamon
Grated Nutmeg
2 Large Apples
1 tblspn. Lemon Juice
Pinch Salt
Put gingernuts in the top of a double boiler and pour the boiling water on them. Beat until smooth. Add all the ingredients except apples and lemon juice, heat in the double boiler for 10 minutes, stirring occasionally. In the meantime grate the apples coarsely. Add the apples and lemon juice to the rest of the ingredients and pour immediately into the pie shell. Bake at 350o F until firm to the touch. Serve with whipped cream on top.

Omit the spices, raisins and apples. When the biscuit mixture has cooked, add 1 cup grate, drained canned pineapple and 1 cup chopped pecan nuts, or walnuts