I mean Yankee pies. Our English cousins, when speaking of pies, mean
only meat-pies, calling our pies tarts. When the paste is fitted over
the pie-plate, cut round the edge of it with a sharp knife dipped in
flour. Now cut a long curved strip, about three-quarters of an inch
wide, wet slightly the top of the paste on the pie-plate near the edge
(_not the edge_), and fit the strip around the pie, the edges coming
together. Fill the pie, and place in the oven as soon as possible.
PIE PASTE OF LARD AND BUTTER (_Mrs. Treat_).
Rub a half pound of fresh lard into a pound of flour; use just enough of
very cold water to bind it together; roll it out rather thin, and spread
butter over the surface; now fold the paste, turning it twice; roll it
out again, dredging the board (a marble slab is preferable) with flour;
spread on more butter as before, and fold it again. The same process is
continued a third time, using in all a quarter of a pound of butter,
which should at first be divided into three equal parts.[G]
A COMMON PASTE (_for Meat-pies and Puddings_).
Ingredients: One pound of flour, half a pound of lard, two tea-spoonfuls
of yeast-powder, and a little cold water.
First mix well the yeast-powder into the sifted flour; then rub in very
carelessly and lightly the lard, distributing it in rather coarse
pieces. Now pour in enough cold water to bind it together loosely, using
the separated fingers of the right hand to turn the flour lightly, while
the water is being poured in with the left hand; roll it out in its
rough state; prepare the dish, and bake or boil immediately.
AN APPLE-PIE (_Carême_).
Select fine apples; pare them, and take out the cores without breaking
them. Boil several whole in a stew-pan with a little lemon-juice, a very
little of the _yellow_ part of the peel, some sugar, and enough water to
cover them, until nearly done. Quarter other apples; put them also on
the fire with a little water, lemon-peel, lemon-juice, and sugar; boil
these to a kind of marmalade; add some butter and peach marmalade, and
rub it through a colander. Have some pie-plates covered with puff paste;
fill the bottom with the marmalade, and put in four small apples (whole)
to each pie, filling the cavities between with peach marmalade. Put two
strips of crust (half an inch wide) across the pie, which will divide
the apples. Bake in a quick oven. This is especially good served with
cream.
A PLAIN APPLE-PIE (_Miss Amanda Newton_).
Slice pippin apples, and put them between two layers of pie-paste, with
enough water to keep them moist. When they are baked, lift the crust
carefully off with a knife, and put it aside; now mash the apples with a
spoon, season them with plenty of sugar, butter, and grated nutmeg;
replace the top crust and sprinkle sugar over it. These pies are
especially nice when freshly made, then allowed to cool, and served with
cream poured over each piece as it is cut, ready to be eaten.
I think the flavor of the apple is better preserved in this manner than
if the seasoning were cooked in it. However, many stew the apples first,
before baking them in the pie.