_8-inch pie, 6 servings_
Pastry for 2-crust 8-inch pie (above)
5 cups pared, sliced tart apples
⅔ cup sugar
1 tablespoon cornstarch
½ teaspoon cinnamon
1 or 2 tablespoons butter or margarine, if desired
Prepare unbaked pastry.
Mix dry ingredients lightly with apples in a bowl. Put filling into
pastry-lined pan. Dot with fat, if desired. Top with second crust.
Bake at 400° F. (hot oven) for 40 to 60 minutes, or until filling
bubbles and the crust is golden brown.
NOTE: If fruit is sweet, decrease amount of sugar; if unusually tart,
increase sugar.
_Variations_
_Blueberry pie._—Use 3 cups fresh blueberries instead of apples. Omit
cinnamon and increase cornstarch to 3 tablespoons. Sprinkle fruit with
2 tablespoons lemon juice. Bake 50 to 60 minutes.
_Cherry pie._—Instead of apples, use 1 can (1 pound) pitted red sour
cherries, water pack. Do not drain. Omit cinnamon. Increase cornstarch
to 2 tablespoons. Add ⅛ teaspoon almond extract and a few drops of red
food coloring, if desired. Bake 40 to 45 minutes.
_Peach pie._—Use 3 cups fresh sliced peaches instead of apples. Use
only ¼ teaspoon cinnamon. Bake 40 to 50 minutes.