The 1918 Fanny Farmer Cookbook

teaspoon butter

/4 teaspoon grated

nutmeg

teaspoon lemon

juice

Few gratings lemon rind

Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate

one−half inch from edge, and work towards centre until plate is covered; then pile on

remainder.

Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with

butter. Wet edges of under crust, cover with upper crust, and press edges together.

Bake forty to forty−five minutes in moderate oven. A very good pie may be made without

butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated

apples may be used in place of fresh fruit. If used, they should be soaked over night in cold

water.

Apple Pie II

Use same ingredients as for Apple Pie I. Place in small earthen baking−dish and add hot water

prevent apples from burning. Cover closely, and bake three hours in very slow oven, when

apples will be a dark red color. Brown sugar may be used instead of white sugar, a little more

being required. Cool, and bake between two crusts.

Blackberry Pie

Pick over and wash one and one−half cups berries. Stew until soft with enough water to

prevent

burning. Add sugar to taste, and one−eighth teaspoon salt. Line plate with paste, put on a rim,

fill

with berries (which have been cooled); arrange six strips pastry across the top, cut same width

as rim; put on an upper rim. Bake thirty minutes in moderate oven.

Blueberry Pie

1/2 cups berries

/2 cup sugar

/8 teaspoon salt

Flour

Line a deep plate with Plain Paste, fill with berries slightly dredged with flour; sprinkle with

sugar

Chapter XXVIII − PIE

540