1 qt. apples
1/2 to 3/4 c. sugar
Salt
1/2 tsp. cinnamon or 1/4 tsp. nutmeg
Lemon juice
After the pan has been covered with the paste, peel the apples, cut them
into pieces of the desired size, and place them into the paste in
sufficient quantity to heap the pan. In the process of cooking, there
will be a certain amount of shrinkage caused by the apple juice filling
in the spaces as the apples cook and soften; therefore, in order to have
a pie thick enough when it is baked, the apples must be heaped in the
pan before baking. Sprinkle the apples with the sugar, to which has been
added the nutmeg or the cinnamon. Sprinkle lightly with salt, add 1
teaspoonful of lemon juice, and, if the apples seem dry, a few
tablespoonfuls of water. Dot with butter, wet the edges of the under
crust, and place the top crust in position. Bake for about 45 minutes in
a moderate oven.
38. APPLE PIE NO. 2.--Another variety of apple pie is made by cooking
the apples, putting them between crusts, and then baking the whole. This
pie does not require so much time in the oven, but it needs a hot oven.
It has a somewhat richer flavor than the preceding pie, due to the brown
sugar used in making it.