Apple pie

“ Apple Pie, 2.—3 tart apples, 1⁄2 cup sugar, 1⁄2 lemon rind grated, paste, 4. Peel, core, and slice apples very thin; line pie-plate with paste; put in apples, sugar, and little water; wet the edges, cover with paste rolled out very thin; wash with milk; bake in steady, moderate oven 25 minutes—or till apples are cooked.
Dried Apple Pie.—Stew apples until quite soft; rub through a colander; have them juicy. Beat 2 eggs, saving the white of 1; 1⁄2 cup butter, 1⁄2 cup sugar to every pie; season to taste. Quantity of sugar must be governed somewhat by the acidity of the apples. ”

“ Add whole crackers, lemon juice and rind. Cook slowly for 10 minutes; do not stir. Pour into unbaked 9′′ pie shell; sprinkle with the nutmeg and cinnamon and dot with butter (cut into bits) . Cut design in unbaked top crust (to allow steam to escape) ; place over filling; flute edges, sealing together. Bake 40 minutes in a 400° F. (preheated) oven. Be sure crust is a golden brown. Cool and serve. This is a “make believe” apple pie and requires no apples to prepare it. But, like a regular apple pie, it is delicious with a wedge of cheese or ice cream. ”

“ Apple Pie.—Peel and slice thin, tart, well flavored apples. Put in crust, sprinkle with sugar, dust with cinnamon or nutmeg, cover with latticed or full crust, put in bag, and bake half an hour in a steady oven.
A New Apple Pie.—Peel and core about eight or ten apples or as many as are wanted. Make a rich pastry dough and cut in strips about two inches wide. Wind a strip around each apple, but do not cover it. Fill the center of each apple with butter, sugar and water. Sprinkle with nutmeg, put in bag, then in the oven and bake. Serve with or without cream. ”

“ The American pie is perhaps the most ridiculed of all dishes. It has, however, great popularity and undoubted merits. Were the crust, especially the under one, always right, it would remove the most salient point of criticism. The tart pies, made with puff-paste, are a temptation to the most fastidious taste. The mince pie, probably the most indigestible of all, is the one universally accepted as a treat, and seldom refused by the scoffer. Pies have their seasons, like other good things, the apple pie being the only one served the year round. ”

“ Mix until flour is moistened. Press onto the bottom and sides of a 9-inch pie plate. Bake in a 350° oven for 15 minutes or until browned. Combine apple pie filling and lemon juice; heat to boiling. Spread jam over baked crust and top with hot apple mix. Beat egg whites until fluffy; gradually add 1⁄4 cup sugar and continue to beat until stiff peaks form. Spread over apples, sealing to the edge. Bake in 350° oven for 18 minutes or until meringue is lightly browned. ”

“ The frosting is then made by beating the 3 yolks of eggs with cream, sugar, cinnamon and the beaten whites. When the apples in the pie are done, pour on the frosting and put back into the oven until the frosting turns a light brown color. Apple pie must be served warm. ”

“ Remove from oven and when pie has cooled spread over it the stiffly beaten white of the egg, to which had been added one tablespoonful of sugar. Place pie in oven and brown a light fawn color.
"LEMON APPLE" PIE
Grate the yellow rind from a lemon (discard the white part of rind) , grate the remainder of the lemon, also pare and grate 1 apple. Add 11⁄2 cups of sugar, then add 2 well-beaten eggs. Pour this mixture into 1 large pie-tin lined with rich pastry; place on a top crust, pinch edges, moistened with water, together; bake in an oven with a steady heat. ”

“ A man does not ask for apple pie because of its calory content, but because he wants apple pie. It is a matter of taste. A primary essential is, then, not that it shall look like apple pie, but that it shall have the flavor of apple pie. He had been fond of apple pie all his life, and it certainly seemed like an innocent enough addiction. That was equally true of doughnuts and coffee for breakfast. ”

“ Let it not be plain as bread, yet not rich like cake."
Has ever an English divine paid such attention to pie? No; the apple pie is ours, as much as our flag.
But alack and alas, the apple pie is often insulted and maltreated in its own bailiwick by being over-seasoned. Beecher called attention to the fact that [469] "it will accept almost every flavor of every spice," and he mentioned nutmeg, cinnamon, and lemon as among those which it is permissible to use. ”

“ APPLE PIE Cut 4 or 5 apples into slices, and for each apple use 2 tablespoonfuls (or more) of sugar. If the apples are not juicy, add from 1/2 to 1 tablespoonful of water for each apple. Flavor with 1 teaspoonful each of lemon juice and rind, 1/4 teaspoonful cinnamon or nutmeg, and 1/8 teaspoonful salt. Line the inside of a pie pan with pastry, pour in the apple mixture. Add bits of butter, and cover with pastry as directed above. Bake until the apples are soft and the crust is brown, i.e. ”

“ We still lingered in the pie-crypt after this diverting recital, while Miss Octavia entertained me with her views on pies.
"The soul-color of pies varies greatly, Mr. Ames. It has always seemed to me that apple-pie stands for the homelier virtues of our civilization; it is substantial, nutritious and filling. ”

“ Stew the apple with water enough to prevent its burning; sweeten and flavor it to your taste, and, while it is hot, add butter in the proportion of a dessert spoonful to a quart of apple. The spices most appropriate are nutmeg and lemon, cinnamon and orange. Two kinds are enough; one does very well. When you have laid the under crust in the plate, roll out the upper one, so that it may be laid on the moment the apple is put in, as the under crust will be clammy if the pie is not put immediately into the oven. ”

“ Add gradually three-fourths cupful of ice-water, turn out on a floured board, roll, chill, and use as desired.
APPLE PIE
Make a rich crust of half a pound of butter, a pound of flour, and a pinch of salt. Work with the fingers until it is like meal, and add ice-water to mix. Roll out, pat into shape, and line a pie-tin with the crust. Peel, core, and cut up good cooking apples, fill the pie, dot with butter, sprinkle with sugar and spice, cover with the other crust and bake. Sprinkle with powdered sugar before serving. ”

“ Blend peanut butter, butter and brown sugar into flour and salt until mixture is crumbly. Spoon apple pie filling into unbaked crust; sprinkle peanut butter mixture over pie filling. Bake in a 400° oven for 30 to 35 minutes or until filling is hot and pastry browned.
Pineapple Sundae Pie
1 package vanilla pudding mix
2 cups milk
2 eggs, separated
1 package pineapple-orange flavored gelatin
1 cup dairy sour cream
1 9-inch baked pie shell
1 No. 2 can (2 cups) pineapple pie filling
Whipped cream, chopped pecans and cherries
Combine vanilla pudding mix, small amount of milk and 2 egg yolks ”

“ Pour over this from 1⁄2 to a full cup of sugar, into which one tablespoon of flour has been mixed. The amount of sugar will depend upon the relative sweetness of the fruit used. In the case of apple pie, the flour should be omitted, but the pie should be flavored with 1⁄2 teaspoon of spice or 1 tablespoon of lemon juice. Any fruit or berry pie may be made richer by putting a few bits of butter on top of the filling before the top crust is placed over it. ”

“ Polish Apple Dumpling Peel and core the apples and fill the space with currants. Sprinkle with sugar, cinnamon and grated lemon peel, and cover each apple with a rich pie-paste. Lay on a well-buttered pie-dish and let bake until done. ”

“ If oranges are very sour use more sugar.
Apple pie (for 20 men) .
Take 21⁄2 pounds stewed apples, season with cinnamon, juice of 1⁄2 lemon, and skin chopped fine. Crust: 4 pounds flour and 2 pounds lard.
Pumpkin pie (for 20 men) .
Take 2 pumpkins and peel and cut in about 2 or 3-inch squares, cover with water and let boil about 1 hour. Drain off water and mash thoroly and add 1⁄2 pound butter or bacon grease, 1⁄4 pound sugar. Season with nutmeg and cinnamon, and 1 ounce salt and 1 quart milk and 4 eggs beaten together. Set on stove and let come to a boil, then it is ready. Remove and let cool. ”

“ You see, if there is anything I would rather do than anything else it is to leave the table early before anybody thinks about starting to do the dishes, and take my three-cornered, one-sixth of an apple pie, and go out our east screen door with the pie in one hand and my straw hat in the other, swing out to our grape arbor, step up on a strong, wooden box, which is always there, reach up and lay the pie on top of the two-by-four crossbeam at the east end of the arbor where there isn’t any vine growing. ”

“ Those who have apple-trees are often at a loss to know what to do with the windfalls. The apples come down on some days by the bushel, and it is impossible to use them all up for apple pie, puddings, or jelly. An excellent way to keep them for winter use is to dry them. It gives a little trouble, but one is well repaid for it, for the home-dried apples are superior in flavour to any bought apple-rings or pippins. Peel your apples, cut away the cores and all the worm-eaten parts—for nearly the whole of the windfalls are more or less worm-eaten. ”

“ By the use of such plates the under crust is well cooked. Pastry should be thoroughly baked and well browned. Pies require from thirty-five to forty-five minutes for baking. Never grease a pie plate; good pastry greases its own tin. Slip pies, when slightly cooled, to earthen plates.
Apple Pie I Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate one-half inch from edge, and work towards centre until plate is covered; then pile on remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. ”

“ To make a pan pie to bake in a stove oven, or range, cover the bottom of a deep dish with a layer of stewed apple; spread over it brown sugar enough to make it sweet, scatter in a little powdered cinnamon, and add two or three bits of butter the size of a filbert; then lay in pieces of plain pie crust or biscuit, baked rather brown, or crusts of light bread; spread a thick layer of apple over the pieces, scatter more cinnamon, and pour over the whole molasses enough to sweeten the upper layer of apple, then bake it in a moderate heat an hour and a half, or two hours. ”

“ Then take them from the oven, remove the upper crust, and put in sugar and nutmeg, cinnamon or rose water to your taste; a bit of sweet butter improves them. Also, to put in a little orange peel before they are baked, makes a pleasant variety. Common apple pies are very good to stew, sweeten, and flavor the apple before they are put into the oven. Many prefer the seasoning baked in. All apple pies are much nicer if the apple is grated and then seasoned. ”

“ When the barrel of apples you have bought, begins to make your mind uneasy, because they can spoil faster than you can use them, a good plan is to peel, core and stir them with a very little sugar and screw them down in your jam jars. They will keep for a couple of months and will be handy to fill a tart or as apple sauce, etc.; they do not need to be cooked too much and some of the firmer sorts may remain in quarters solid enough for a pie. Another plan is to peel but not core the suspicious ones, then let them freeze solid, when frozen pack them in a box and cover. ”

“ The number of apple, pear, goosberry, plum, pie, and ice-cream stands that line the path are almost incalculable to think of. Pies square, round, and triangular of shape, in all the varied stages of decay, are for sale at a penny a piece. Tarts, cheese cakes, mutton pot-pies, ham pies, suet puddings, whelks, a sort of odorous shell-fish, at half-penny apiece, green gages, and "sandviches" are shouted on every side of us. ”

“ So she went into the garden to cut a cabbage leaf, to make an apple pie; and at the same time a great she-bear coming up the street, pops its head into the shop. 'What! no soap?' So he died, and she very imprudently married the barber; ”

“ Few fruits can be utilized in as many ways as can the apple. In addition to the common use of the fresh fruit out of hand and of the fresh, sweet juice as cider, this "King of Fruits" can be cooked, baked, dried, canned, and made into jellies and other appetizing dishes, to enumerate all of which would be to prepare a list pages long. Few who have tasted once want to be without their apple sauce and apple pies in season, not to mention the crisp, juicy specimens to eat out of hand by the open fireplace in the long winter evenings. ”

“ Put these into a baking-pan, with a little cold water and a half-cup of molasses, if four to six apples are used. Bake slowly until you can stick a fork through them. Years ago, people ate these, with crackers and milk. Baked apples and milk was a favorite dish.
=Baked Apple Dumplings=
Take rich pie crust, roll thin as for pie and cut into rounds as large as a tea plate. Pare and slice fine, one small apple for each dumpling. Lay the apple on the crust, sprinkle on a tiny bit of sugar and nutmeg, turn edges of crust over the apple and press together. Bake in a hot oven for twenty minutes. ”

“ Drizzle with powdered sugar icing, if desired.
3 Perfectly Marvelous Pies
Apple and cherry, lemon and raisin—what wonderful pies there are to make! Each can become a specialty of yours, a discovery in elegant eating that’s well worth your while to prepare.
Spicy Frozen Raisin Pie
1 No. 2 can (2 cups) raisin pie filling
1⁄2 teaspoon cinnamon
1⁄4 teaspoon cloves
1⁄4 teaspoon nutmeg
1⁄2 teaspoon vanilla
1⁄4 cup chopped pecans
1 6-ounce can (2⁄3 cup) evaporated milk, chilled and whipped
1 9-inch graham cracker crust
Combine pie filling, spices and vanilla ”