Turn out the rice and fill with the strawberries and syrup. Serve hot.
American Pies
| PAGE | |
|---|---|
| [Apple Pie] | [137] |
| [Cocoanut Pie] | [137] |
| [Custard Pie] | [138] |
| [Lemon Pie—I.] | [138] |
| [ ” ” II.] | [139] |
| [Mincemeat] | [140] |
| [Mock Mincemeat] | [141] |
| [Pine-Apple Pie] | [141] |
General Directions
The following American receipts are all good. Care, however, must be taken in baking that there is a good bottom heat, or the under crust will be sodden.
The pies should be made in shallow tins about 8 to 9 inches in diameter. Puff paste may be used; but No. II. pastry (see [p. 125]) is very satisfactory. It should be rolled very thin.
Where a covering of pastry is used, it should be slit across the centre in three places, about two inches long, to allow the steam to escape.
Apple Pie
1 lb. sour apples
7 ozs. brown sugar
Roll out pie crust No. II. very thin. Line a tin with it. Pare and core the apples and cut them in thin sections. Arrange them symmetrically on the undercrust. Add the sugar. Cover with a thin overcrust, moistening it with water at the edges and pressing down. Make three slits about two inches long in the centre of the crust to allow the steam to escape. Bake in a moderate oven.