Pastry for two-crust pie.—Double the recipe for baked pastry shell. Form dough into two balls, one slightly larger than the other. Roll out larger ball and fit into piepan. Roll remaining dough for top crust; make small slits to let steam escape during baking. Put filling into pastry-lined pan and top with second crust. Fold edges of pastry under and press together firmly to seal. Bake as directed in pie recipe.
Apple pie
9-inch pie, 6 to 8 servings
| Pastry for two-crust pie ([p. 21]) | 1 |
| Sugar | ¾ cup |
| Cornstarch | 1 tablespoon |
| Cinnamon | ½ teaspoon |
| Apples, tart, pared, sliced | 6 cups |
Preheat oven to 400°F. (hot).
Prepare pastry.
Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined 9-inch pan. Top with second crust. Fold edges of pastry under and press together firmly to seal.
Bake 50 to 60 minutes or until filling is bubbly and crust is lightly browned.
Apple turnovers
6 turnovers