Apple Pie

Apple Pie

This is the third of these lush cookbooks flour, chocolate and yeast producers published in the 1920s I’ve prepared for posting lately. They must have made money back then, because these books were not cheap to make and we should all be thankful to those people who have had the sense to save them for posterity so we can all enjoy them today – Ted

Plain pastry *
3 cups sliced apples
1 cup sugar
1/2 teaspoon cinnamon or nutmeg
2 tablespoons butter

Line a pie plate with pastry and fill it with apples which have been pared, cored, and sliced thin. Cover apples with the sugar, sprinkle with spice, and dot with bits of butter. If the apples are lacking in flavor, add 1 to 2 tablespoons of lemon juice. If they are not juicy, 1 to 2 tablespoons water may be added. Cover with pastry and bake in a moderately hot oven-400° F. – 40 to 55 minutes.

* Plain Pastry

1 1/2 cups Airy Fairy Flour
1/4 teaspoon baking powder
1/2 teaspoon salt water
1/2 cup shortning
4 tablespoons cold water

Mix together the flour, baking powder and salt. Work in the shortening with a pastry blender, two knives or the finger tips. The mixture should be like coarse meal with tiny particles of shortening left in it. If the shortening is completely blended with the flour the pastry will be less flaky. Add cold water. Pat out the paste on a floured board and roll thin. When pastry is baked without filling use a hot oven-450° F.-and bake for 15 to 20 minutes. This recipe makes pastry for a 2-crust pie in a 9-inch pie plate.