FRESH FRUIT PIES Apple Pie From about 1630, Apple Pie was served almost daily in New England . . . with the newly planted orchards were bearing fruit. See color picture on p. 386. Know your apples! Select tart, firm, juicy apples, such as Jonathans, Winesaps, Greenings, Duchess, Wealthies or Roman Beauties. 1 lb. equals 3 medium apples or 3 cups sliced apples. Peel apples, core and slice ¼" thick. If apples are dry, sprinkle with a little water. For more tartness, add a little lemon juice. Make Pastry for Two-crust Pie of desired size. Line pie pan. (See pp. 337-338.) For 9" Pie (1948 – Empire Apple Var.) For 8" Pie ¾ to 1 cup sugar ½ to ¾ cup sugar 1 tsp. cinnamon or nutmeg ¼ tsp. cinnamon or nutmeg 6 to 7 cups sliced pared apples 4 to 6 cups sliced pared apples 1½ tbsp. butter 1 tbsp. butter Heat oven to 425° (hot). Mix sugar and cinnamon. Mix lightly through apples. Heap up in pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Cover edge with 1½" strip of aluminum foil to prevent excessive browning. Bake 50 to 60 min., or until crust is nicely browned and apples are cooked through (test with fork). Serve warm or cold . . . may be topped with cream, whipped cream or ice cream. Or serve with a slice of cheese. Green Apple Pie "When trees in apple orchards with fruit are bending down." Even 16th century English cook books refer to "pyes of greene apples." Make Apple Pie (above)—except use green apples. Often made from summer apples needing more sugar than usual, and about 2 tbsp. flour with the sugar to thicken juice. French Apple Pie Make Pastry for One-crust Pie. Line pie pan. (See pp. 337–339.) Add filling as in recipe for Apple Pie (above) using minimum amount of sugar. Sprinkle with Crumb Topping For 9" Pie For 8" Pie ½ cup butter ⅓ cup ½ cup brown sugar (packed) ⅓ cup 1 cup GOLD MEDAL Flour ¾ cup Mix all ingredients until crumbly. Bake at 400° (mod. hot) 45 to 55 min. Serve warm with cream or ice cream. Dutch Apple Pie "Perfectly delicious!" says Blythe Parriott Thompson. Make Apple Pie (above)—except make extra large slits in top crust. Then, 5 min. before baking time is up, remove pie from oven. Pour ½ cup whipping cream through slits in top crust. Return to oven and finish baking. Applescotch Pie Make Pastry for 9" Two-crust Pie. Line pie pan. (See pp. 337-338.) Fill with: 5 cups sliced pared tart apples ½ cup brown sugar (packed) ¼ cup GOLD MEDAL Flour 2 tbsp. granulated sugar 1 tsp. vanilla ¼ tsp. salt 3 tbsp. butter Mix apples, brown sugar, water and lemon juice in saucepan. Cover; cook slowly until apples are just tender, 7 to 8 min. Blend flour and granulated sugar; add to apples. Cook uncovered, stirring, until syrup thickens (about 2 min.) Remove from heat. Add vanilla, salt and butter. Cool. Heat oven to 425° (hot). Pour apples into pastry-lined pie pan. Cover with top crust which has slits cut in it. Seal and flute. Bake 40 to 45 min., or until crust is nicely browned. Cheese-Apple Pie 5 cups thinly sliced pared apples ⅓ cup sugar 3 tbsp. flour ⅛ tsp. salt ⅛ tsp. nutmeg or cinnamon 1 cup grated American processed cheese 3 tbsp. whipping cream Toss together all ingredients except cream. Pile into pastry-lined pie pan. Pour cream over filling. Finish and bake as for Apple Pie (above). 342