The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Apple Pie

• Sour apples
• ¹⁄₂ cup sugar
• 1 lemon, juice and rind
• ¹⁄₂ tablespoon butter
• ¹⁄₈ teaspoon cinnamon

Make pie crust by the preceding [recipe], put half of it in the bottom of the plate. Pare enough apples to fill the pie heaping full, when cored and cut into eighths. Fill the pie with the apples, spread the sugar and cinnamon and grated rind over them. Roll out the upper crust, cut several gashes in it to allow steam to escape; lay it over the pie, trim the edges and press them together with a fork. Bind the edge of the pie by laying around it a wet strip of cloth about one inch wide. Bake it for one-half hour in an insulated oven with the stones heated until the [paper test] shows a golden brown colour.

Apple and berry pies are better made without an under crust in an extra deep pie plate.