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.
Berry Pie
Pick over the berries. Line a deep plate with crust, or omit the lower crust; fill the pie heaping full of berries, cover them with one-half cupful or more of sugar mixed with one-fourth cupful of flour. Add the upper crust, bind it, and bake it as [apple pie]. The amount of sugar will depend upon the acidity of the fruit.
Cherry or Plum Pie
Wash the fruit, remove the stones, and make the pie in the same manner as [berry pie].
Pumpkin Pie
- 11⁄2 cups cooked pumpkin
- 1 cup boiling milk
- 1 egg
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 1⁄3 teaspoon cinnamon
Cook the pumpkin as directed on [page 152]. Put it into a cloth and press it with the back of a strong spoon to squeeze out the water. Mix all the ingredients, put it into a pan set over a cooker-pail of boiling water; stir it until it is 165 degrees Fahrenheit, then put the whole into a cooker for one hour. Fill the baked crust with the mixture. Cover the top thickly with whipped cream.