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200 - MAKING OF DOUBLE CRUST NON LEAK PIE
1.
Study figures 5, 6, 7, 8, and 9. Use especially Flaky piecrust method, recipe 5. Because the crust is so much nicer and there is no danger of a hole in the bottom crust. Roll dough 1/8 inch thick for bottom crust. Cut as shown in Fig. 6, about 1 ¼ in. from edge to fall over edge of pan. (See Fig. 8 above).
2. Make top crust thinner, exact size of pan unless for fat fruit pie, then make it only ¼ inch lager than inverted pie pan. Cut plenty of vents in top crust. Fill lower shell. Adjust top over filling. Bring overlying under crust up over edge of top crust, (Study Points 8 and 9 above). With very tip of thumb press down edge of top crust, then flute.
201 - MAKING OF LATTICE CRUST .
Study above point 15 (in Fig. 8) notice that the strips are woven as a child weaves paper in kindergarten. They are cut with the stripper shown on page 3. You can make them as shown in the picture, not attempting to tie the end of strips down, or, bring the lower crust up and over as in the double crust pie, Fig. 8, and anchor them into the fluted edge.
202 - BAKING OF LATTICE OR DOUBLE CRUST PIES . Having used either milk, or, milk and egg in the crust for the liquid, you can get a good brown at 350°. Therefore set on bottom shelf of 350° oven and bake an apple pie one hour. Watch pie during baking. If it gives indication of running over, open the door for several minutes.
203 - CUTTING OF PIES, especially juicy ones .
Just before cutting, because the under crust has settled into the wire mesh slightly, to loosen pie, tap bottom of pan several times on the table. To cut, set pan in plate. The juice will run through the wire into plate. Serve pieces of pie. Then dip juice from plate onto each individual serving.
204 - THICKENING FOR PIES .
Tapioca of the Minute variety, one level tablespoon for apple, 2-½ tbs. for juicy fruit pies, gives a nice texture. However tapioca is scarce due to the war, so substitute with flour in same quantities and cornstarch in scantier measurements.
205 - DO NOT REMOVE PIE FROM PIE PAN .
Tomorrow it will be just as nice as today. If desired, it can be reheated in a 350° oven, about 12 minutes, tipping it up a little so the juices will not run out. It is just like a fresh pie.
207 - APPLE PIE - double crust or latticed. Under crust 1/8 in. thick .
Apples sliced (enough to fill pan), skins may be left on if not too tough, 1 cup sugar, 1 tbs. minute tapioca, ¼ tsp salt, flavoring, lemon juice and grating of rind, or ½ tsp cinnamon and ¼ tsp nutmeg. Bake as directed in 202. Carefully arrange first layer of slices so as not to pierce under crust of pie.
209 - PEACH PIE - Fresh. Under crust 1/8 in. thick.
Sliced peaches to fill pan, 1-cup sugar, 1 ½ tbs. minute tapioca, ¼ tsp salt, 2 tbs. lemon juice, 2 tbs. butter, dash of spice. Bake as 202 directs.
227 - CHRISTMAS PIE MINCEMEAT.
Shred 24 tart apples unpeeled, 3 large lemons, 1 ½ pounds suet, 1 oz. Each, candied orange, lemon and citron, 2 pounds raisins, 1 pound dates, 1 pound currants, 4 pounds brown sugar, 2 cups boiled cider.
230 - MINCE MEAT - AUNT MITCH'S
1. C ut 5 lbs. beef, part heart, in 3 inch cubes. Brown in fat, partially cover with water, season with salt and simmer until tender.
2.
Grind
3.
To the juice add 1 cup molasses, 2 1/2 pt. cider vinegar, not too strong, 3 1/2 lbs. brown sugar, 1 tbs. each, mace, nutmeg, cloves, 3 tbs. each, cinnamon, allspice, salt. Juice and grated rind of 3 oranges and 3 lemons.
4.
Boil until partly reduced. Combine ground meat, the liquid mixture, 2 1/2 lbs. each currants and raisins, and 1 lb. suet, and 4 qts. diced apples, that do not cook up. Simmer just enough to cook apples. Leave a good amount of moisture on mixture. If cooked too dry, it is not nice. Seal in sterilized jars.
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