The California canned fruits, costing thirty-five cents, make very good pies. One can of fruit will make two pies. Tart-rings are better to use than pie-tins, as the sides are straight. Place them on a baking-sheet, or tin, before lining them with pastry.
- 1, 2. Tart Rings.
- 3. Crust baked in ring No. 1.
- 4. Crust filled with rice as prepared for baking. (See page [452])
- 1. Pie filled with quarters of apples arranged in rows.
- 2. Pie filled with apricots cut in halves—a blanched almond in the center of each piece. (See page [452].)
ORANGE PIE
- Juice and grated yellow rind of 1 orange.
- ⅔ cupful of milk.
- 3 eggs.
- 1 cupful of granulated sugar.
- 1 tablespoonful of flour.
- ½ saltspoonful of salt.
Beat the yolks and the sugar together; add the flour, the milk, and the grated rind and juice of the orange. Place it on the fire in a double boiler, and stir until it is a little thickened; then pour it into an open or tart pie, and bake thirty minutes. The crust of the pie should be brushed with white of egg before adding the thickened mixture. The tart crust may be first baked, as directed above, if preferred. Cover the top with meringue made with the whites of the eggs and sweetened with three tablespoonfuls of sugar. Pile it on irregularly, or press it through a pastry-bag into fancy shapes. Place it in the oven a moment to brown. A little more flour may be used if the pie is wanted more solid.
A PLAIN APPLE PIE
Fill a pie with apples sliced thin, using enough to make the pie at least an inch thick when done. Add a little water to the apples, and cover with a top crust which is a little richer than the under one. This is done by rolling out a part of the same paste, covering it with bits of butter, folding it together, and rolling it again, repeating the operation two or three times. Cut a few slits in the paste to let out the steam while cooking. Brush the top with beaten yolk of egg.