Wash, pare, core and quarter the apples. Cover with water and cook until tender when pierced with a knitting needle. Add the sugar and cook five minutes more. Sprinkle cinnamon over the top when serving.
Cranberry Pie (Four portions)
2 C-cranberries
1 C-boiling water
1½ C-sugar
1 egg-yolk
1 T-water
1 T-flour
½ t-butter
½ t-almond extract
Cook the cranberries and water until the cranberries are soft. Add the sugar and cook five minutes.
Mix flour and water, add the egg-yolk, butter and extract. Mix thoroughly. Add to the cranberry mixture. Pour into the uncooked pie-crust. Place pastry bars lattice fashion across the top, and bake thirty-five minutes in a moderate oven.
Pie Crust (Four portions)
1 C-flour
5 T-lard
¼ t-salt
3 T-water
Mix the flour and salt. Cut in the lard with a knife, and add the water very carefully, to form a stiff dough. Roll into shape, and reserve a small part of the dough for the bars. Fit the crust carefully into a deep tin pie-pan. Fill the crust with the cranberry filling, being careful not to let any juice run out. Cut the bars two-thirds of an inch wide. Moisten the ends, and arrange in criss-cross fashion across the pie.