Apple Pie
- 4 to 6 tart apples
1 tablespoon butter
- ¼ cup water
1 teaspoon nutmeg
1 egg-yolk
Powdered sugar
1 cup sugar
Line a pie-pan with plain crust and fill with thinly sliced apples. Add the water and cover with a top crust, making it a little richer than the under one. This is easily done by rolling in bits of fat and folding the paste several times. Cut a few slits in the center of the top crust to allow steam to escape while cooking. Brush with beaten yolk of egg. When baked, and while still hot, remove the top crust carefully sprinkle sugar over the cooked apple and dot with butter or butter substitute. Replace the top crust and dust with powdered sugar. This is an old-fashioned method. Ingredients given make one pie.
DEEP-DISH APPLE PIE (ENGLISH) 4 to 6 tart apples
1 teaspoon butter
1 cup sugar
1 cup hard sauce
1 teaspoon cinnamon
Invert a heavy china cup in the center of a baking-dish. Fill the dish full of apples, pared, cored and cut in slices. Cover the dish with plain paste rolled a little thicker than usual, and slashed to allow the steam to escape. Bake for three-quarters of an hour, then remove from oven, and, with a knife, carefully pry up the crust and season with sugar, cinnamon and butter. When serving, slip the knife under the cup to allow the confined juice to mix with the apple. Serve the pie hot with a hard sauce.