Home › Pastry, Pies and Tarts › Pies

Pies

PPLE PIE, No. I-Slice the apples thin and directly into the lined pie-dish. Do not fill too deeply. Add one-fourth cup of water, one cup of sugar and one teaspoon of cinnamon, sprinkling the spice on top of the sugar, and bake for one hour.

APPLE PIE, No. 2-Line the plate with the plain crust and fill with thinly sliced tart apples. Add a little water and cover with top crust, making it a little richer than the under one. This is easily done by rolling in bits of butter and folding the paste. several times. Cut a few slits in the center to allow steam to escape while cooking. Brush with beaten yolk of egg. When baked, and while still hot, remove top crust carefully, add sugar, nutmeg and a little butter and beat in well with the cooked apple. Replace the top crust and dust with powdered sugar. This is an old fashioned method and apple pies seasoned in this way are much better than when seasoned before baking.

DEEP DISH APPLE PIE (English) - Invert a heavy china cup in the center of a baking-dish. Fill dish full of tart apples, pared, cored, and cut in pieces. Cover dish with either puff or plain paste, cutting slashes in the paste to allow for escaping steam, and rolling the paste a little thicker than for ordinary pies. 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. Replace the top crust, sift over with sugar and serve hot with a hard sauce. The cup will be found full of juice.. When serving, slip knife under bottom of cup to give vent to the confined juice, which will then mix with the apple.

APPLE (or PEACH) MERINGUE PIE-Stew the fruit and sweeten to taste; mash it smooth and season with nutmeg. Bake the pie (no top crust) till just done. Whip to a stiff froth the whites of three eggs, add three tablespoons of powdered sugar, flavor with rose water or vanilla and beat till it will stand alone; spread it over the pie from one-half to one inch thick and put back into the oven till the meringue is well set. Serve cold.