1 teaspoon salt
2 tablespoons table fat
Pastry for 9-inch pie
Pare, core, and slice the apples. Line a piepan with pastry. Place a layer of apples over the bottom; sprinkle with a mixture of the sugar, cinnamon, and salt. Dot with fat. Repeat until all ingredients are used.
Cover with pastry that has a few slits in the center so steam can escape; seal edges.
Bake at 425° F. (hot oven) 40 to 50 minutes, or until apples are tender and crust is well-browned.
French apple pie. Mix 1 cup seedless raisins with the apples and reduce the sugar to ½ cup. To frost, mix ½ cup confectioners’ sugar with 2 teaspoons water and spread over top crust of cooled pie.
Apple tapioca
2 medium-size apples
½ cup sugar