PREPARING FRUITS FOR PIE
Apples should be peeled, sliced thin, and sugared to taste before being put in pie crust. Peaches should also be peeled and sugared. Raspberries, strawberries, blackberries, cherries, and currants should be dusted with flour as well as sweetened before being put in the crust. Gooseberries and cranberries should be stewed and sweetened before being put in the crust. To all fruits one to two tablespoonfuls of water should be added. In the fruit pie use fruit generously; that is, have plenty of the fruit filling, which wholesomely serves as an antidote to the rich pastry.
Mrs. O. Newman