Sometimes a half-inch strip of pastry is placed around the edge of the under crust before placing the upper crust. This is thought to aid in preventing the escape of the moisture of the filling.
APPLE PIE
Cut 4 or 5 apples into slices, and for each apple use 2 tablespoonfuls (or more) of sugar. If the apples are not juicy, add from 1/2 to 1 tablespoonful of water for each apple. Flavor with 1 teaspoonful each of lemon juice and rind, 1/4 teaspoonful cinnamon or nutmeg, and 1/8 teaspoonful salt. Line the inside of a pie pan with pastry, pour in the apple mixture. Add bits of butter, and cover with pastry as directed above. Bake until the apples are soft and the crust is brown, i.e. at 425 degrees F., 35 to 45 minutes.
Apple sauce may be used as a filling for a baked crust. Such a pie is sometimes covered with meringue or strips of pastry.
FRUIT PIE WITH TWO CRUSTS
2 cupfuls fruit 1/2 to 1 cupful sugar 3 tablespoonfuls flour
If the fruit is fresh, wash and drain it well. Mix the sugar and flour.
Line the inside of a pie pan with pastry, add half of the sugar and flour
mixture. Add the fruit, and then the remainder of the sugar and flour.
Cover with a top crust according to the directions above.
QUESTIONS
Explain why pie with only one crust, if properly made, is more desirable than that with two crusts (see Pie with Under Crust).
Why should fresh fruit, for fruit pie with two crusts, be well drained after washing?