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CLASSIC
APPLE PIE
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| For classic apple pie, the
apples may be cut in as large or as small pieces as desired. However, it
is best to cut them into thick slices or about sixteenths, that is, to
cut each quarter into four pieces. If the apples are very juicy, a little
flour mixed with the sugar and sprinkled over them will help to thicken
the juice, but usually this is not necessary. A little butter dotted over
the apples before the top crust is put on also helps to improve the flavor.
CLASSIC APPLE PIE
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1 Plain
Pastry mixture
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1 qt. apples
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1/2 to 3/4 cup sugar
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Salt
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1/2 tsp. cinnamon or 1/4 tsp.
nutmeg
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Lemon juice
Preparation:
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Prepare Plain
Pastry paste according to directions given in recipe.
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After the pan has been covered
with the paste, peel the apples, cut them into pieces of the desired size,
and place them into the paste in sufficient quantity to heap the pan.
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Sprinkle the apples with the
sugar, to which has been added the nutmeg or the cinnamon. Sprinkle lightly
with salt, add 1 teaspoonful of lemon juice, and, if the apples seem dry,
a few tablespoonfuls of water. Dot with butter, wet the edges of the under
crust, and place the top crust in position.
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Bake for about 45 minutes in
a moderate oven.
NOTE: In the process
of cooking, there will be a certain amount of shrinkage caused by the apple
juice filling in the spaces as the apples cook and soften; therefore, in
order to have a pie thick enough when it is baked, the apples must be heaped
in the pan before baking. |
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PLAIN
PASTRY
Pastry made according to the
accompanying directions is the kind that is most frequently used. It requires
only a medium amount of shortening, and wheat flour is used in its preparation.
It is very satisfactory for any kind of pie desired.
PLAIN PASTRY
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1-1/2 c. flour
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1 tsp. salt
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1/3 c. shortening
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1/4 to 3/8 c. water
Pastry Preparation:
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Sift the flour and salt into
a mixing bowl.
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Chop the shortening into the
flour with pastry blender or knives.
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When the fat has been chopped
into pieces the size of a small pea, add sufficient cold water to make
all the particles adhere, mixing them together with a case knife. There
should not be enough water added to make the paste stick to either the
bowl or the knife.
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Divide the mass into halves
and press each into a round piece with the fingers.
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Flour the board slightly and
roll out about 1/8 inch thick for the pie crust.
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Apples
For Pie
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| To make the best possible
apple pie, tart apples should be used, for besides giving a good flavor
they cook soft inside the pie much more readily than do apples that are
more nearly sweet. If sour apples cannot be obtained, lemon juice sprinkled
over the apples after they are placed in the crust will help to make them
tender. The amount of lemon juice depends, of course, on the sourness of
the apples. |
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Spices
For Pie
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| Any desirable spices
may be used for flavoring apple pie, cinnamon and nutmeg being the most
popular ones. |
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Liquid
For Pastry
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Water is the only liquid
used in pastry making.
Water should be as cold
as possible, or cold water in which small pieces of ice are allowed to
melt is especially desirable for this purpose. |
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Pie
à la Mode
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| A very attractive as
well as appetizing way in which to serve pie is known as pie à la
mode. This method of serving, which is often resorted to when something
extra is desired, consists in placing a spoonful or two of ice cream of
any flavor on each serving of apple or other fruit pie. Pie served in this
way is high in food value and is a general favorite with persons who are
fond of both ice cream and pie. |
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