Apple Pie.
- 1 quart of flour, dried and sifted.
- ½ lb. of lard.
- ¼ lb. of butter.
- Ice-water to make stiff paste.
Chop the lard into the dry flour. Wet with ice-water into stiff paste, touching as little as may be with your hands. Roll out very thin, always from you. Stick bits of butter all over the sheet; roll up tightly as you would a sheet of paper. Beat flat with your rolling-pin, roll out again, and again baste with butter. Repeat the operations of rolling up, rolling out, and basting until your butter is used up. Set the roll of pastry in a cold, dry place for at least one hour. All night would not be too long. When it is crisp and firm, roll out and line your buttered pie-plates. The bottom crust should be thinner than the upper. And, as a rule, you would do well to give the roll of pastry intended for the latter a “baste” or two more than that meant for the lower.
Pare, core and slice juicy, tart apples; put a layer upon the inner crust, sprinkle with sugar thickly—scatter a few cloves upon the sugar; then another layer of apples, and so on, until the dish is full. Cover with crust, pressed down firmly at the edges, and bake. Eat warm, or cold, with white sugar sifted over the top.
Apple pie is very good with cream poured over each slice.
First Week. Saturday.