36. As has already been learned, double-crust pies are pies that have
both a bottom and a top crust and contain a filling of some kind. The
amounts given in the recipes for pastry are sufficient to make the two
crusts required for pies of this kind. Any of these recipes may be
followed, depending on the variety of pastry desired.
37. APPLE PIE NO. 1.--To make the best possible apple pie, tart apples
should be used, for besides giving a good flavor they cook soft inside
the pie much more readily than do apples that are more nearly sweet. If
sour apples cannot be obtained, lemon juice sprinkled over the apples
after they are placed in the crust will help to make them tender. The
amount of lemon juice depends, of course, on the sourness of the apples.
Any desirable spices may be used for flavoring, cinnamon and nutmeg
being the most popular ones. If the apples are very juicy, a little
flour mixed with the sugar and sprinkled over them will help to thicken
the juice, but usually this is not necessary. A little butter dotted
over the apples before the top crust is put on also helps to improve
the flavor.
For pie, the apples may be cut in as large or as small pieces as
desired. However, it is best to cut them into thick slices or about
sixteenths, that is, to cut each quarter into four pieces.