The other method is to lay the apples into a deep dish with an under crust, and for a large family, no matter how large a dish is used; grate a whole or half nutmeg over, according to the size of the pie, or if you have a fresh orange, cut small the peel of half a one, and sprinkle in with the apple; add a few sticks of cinnamon, a few little bits of butter, and lastly, put on as much sugar as your judgment directs. Cover it, and close the edge, so that the syrup will not escape. Bake from an hour and a half to two hours.
Another (sweetened with molasses).
Make a plain crust, and line a deep dish; fill it with sliced apples, grate a good deal of nutmeg over them, and lay on two or three thin shavings of butter. Then pour over a teacupful or two of good molasses, according to the size of the pie; lay on the upper crust, and close it so that the syrup cannot escape. Bake it two hours and a half.
For directions how to make a pie of Dried Apples, see the [receipt] for stewing them.
Whortleberry.
Fill the dish not quite even full, and to each pie of the size of a large soup plate, add four large spoonfuls of sugar; (for blackberries and blueberries, five). Dredge a very little flour over the fruit before you lay on the upper crust. Close the edge with special care.
Cherry.
The common red cherry makes the best pie. Bake it in a deep dish. Use sugar in the proportion directed for blackberries. All cherries, except the very sweet ones, are good for pies.
Cranberry.
Take the sauce as prepared to eat with meat; grate a little nutmeg over it, put three or four thin shavings of butter on it, and then lay on the upper crust. If not sweet enough, add more sugar. Make it without an upper crust, if you prefer, and lay very narrow strips across diagonally.