Sour apples
¹⁄₂ cup sugar
1 lemon, juice and rind
¹⁄₂ tablespoon butter
¹⁄₈ teaspoon cinnamon
Make pie crust by the preceding recipe, put half of it in the bottom of
the plate. Pare enough apples to fill the pie heaping full, when cored
and cut into eighths. Fill the pie with the apples, spread the sugar and
cinnamon and grated rind over them. Roll out the upper crust, cut
several gashes in it to allow steam to escape; lay it over the pie, trim
the edges and press them together with a fork. Bind the edge of the pie
by laying around it a wet strip of cloth about one inch wide. Bake it
for one-half hour in an insulated oven with the stones heated until the
paper test shows a golden brown colour.
Apple and berry pies are better made without an under crust in an extra
deep pie plate.