1 1/4 CupS pastry flour teaspoon salt.
1/3 to 1/2 cup butter 1/4 cup ice water.
Mix in the order given.
All the materials must be as cool as possible. Sift the salt into the flour. Rub in the butter with a knife, spoon, or the tips of the fingers. Add the ice water a little at a time, making tiny soft masses. Then press these little masses together. Toss upon a floured board, and roll out with as little manipulation as possible. It should be rolled in one direction only, not back and forth, and on one side only.
If two crusts are used, the lower one should be moistened around the edge with cold water, then a half-inch strip of pastry should be placed around the edge of the under crust. This strip should also be moistened, and the upper crust placed over the pie and pressed slightly around the edge.
Wipe and cut tart apples into eighths; remove the cores and skins. Vary the amount of sugar according to the acidity of the apples, using 2 tablespoons or more for an apple. If the apples are not juicy, add from 1/2 tablespoon to 1 tablespoon water, according to the size of the apple. The apples may be flavored with lemon juice, cinnamon, or nutmeg, and should be covered with bits of butter.
Bake until the apples are soft and the crust is brown.
1/2 Cup flour 1 cup sugar.
1 cup boiling water.
2 egg yolks.
4 teaspoons butter.
Juice and rind of 1 lemon Pastry.
2 tablespoons powdered sugar 2 egg whites.
Beat the yolks of eggs until light. Mix the sugar and flour together. Add the boiling water slowly. Cook 20 minutes, stirring frequently. Add the mixture to the eggs. Add butter and lemon and cook until the egg thickens, cool slightly. Turn the mixture into a Granola crust or into a baked crust. Cover with a meringue made from the whites of the eggs and the powdered sugar and bake until a delicate brown. For one pie use one-half of the full recipe.
1 cup baked pumpkin.
2 cups milk.
1/2 Cup brown sugar 1 tablespoon molasses.
1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 2 eggs.
To prepare the pumpkin cut into halves. Remove the seeds and place in the oven to bake until tender. Scrape out the cooked pumpkin, avoiding the skin formed by baking. Mash and add the sugar, molasses, and seasonings. Beat the egg slightly, add the milk and turn into the seasoned pumpkin. Line the pie tin with any preferred pastry. Partially bake the crust and turn into it the pumpkin mixture. Place in a moderate oven and bake until set. Steamed or canned pumpkin may be used but should be placed in the oven and baked until quite dry.
1 pint canned or stewed cherries (drained) 1/2 cup cherry juice.
4 tablespoons flour 1/2 to 3/4 cup sugar Pastry.
Prepare plain or nut meal pastry and line the pie tin. Glaze the bottom of the crust with the beaten white of an egg. Set in the oven for from three to five minutes to "set" the egg. Sift the flour and sugar together. The amount of sugar needed will depend upon the amount used in the cooked fruit. Sprinkle a layer of the flour and sugar over the pie crust. Fill with the canned fruit and over the top of this sprinkle the remainder of the flour and sugar. Put on the top crust, pinch the edges together, and bake in a hot oven until nicely browned. Other fruits may be used in the same way.
Boil the apple juice down to make 1 1/3 cups. Prepare the marmalade by putting stewed prunes that have been cooked quite dry through a colander. Pare and chop the apples, mince the protose, stem the raisins and wash in hot water. Drain and add to the apples and protose, then add the prune marmalade, molasses, sugar, and seasonings and lastly the butter. Cook about one hour or more in a double boiler or until the apples are tender. This quantity will make sufficient filling for two pies.