  TWO CRUSTS.—If both upper and lower crusts are used in making a pie, the lower crust should be placed inside the pan. The filling should be added, the edge of the crust moistened, and the upper crust placed over the pie and pressed around the edges. Then the edges should be trimmed. As was mentioned before, upper crusts should always be cut in several places for the escape of steam. Sometimes a half-inch strip of pastry is placed around the edge of the under crust before placing the upper crust. This is thought to aid in preventing the escape of the moisture of the filling. APPLE PIECut 4 or 5 apples into slices, and for each apple use 2 tablespoonfuls (or more) of sugar. If the apples are not juicy, add from 1/2 to 1 tablespoonful of water for each apple. Flavor with 1 teaspoonful each of lemon juice and rind, 1/4 teaspoonful cinnamon or nutmeg, and 1/8 teaspoonful salt. Line the inside of a pie pan with pastry, pour in the apple mixture. Add bits of butter, and cover with pastry as directed above. Bake until the apples are soft and the crust is brown, i.e. at 425 degrees F., 35 to 45 minutes. Apple sauce may be used as a filling for a baked crust. Such a pie is sometimes covered with meringue or strips of pastry. FRUIT PIE WITH TWO CRUSTS2 cupfuls fruit 1/2 to 1 cupful sugar 3 tablespoonfuls flour If the fruit is fresh, wash and drain it well. Mix the sugar and flour. QUESTIONSExplain why pie with only one crust, if properly made, is more desirable than that with two crusts (see Pie with Under Crust). Why should fresh fruit, for fruit pie with two crusts, be well drained after washing? Give three ways of preventing the juice from boiling over, in a pie with two crusts. Compare pastry that is made with lard, lard substitutes, vegetable oils and butter, as to taste, appearance, flakiness or friability, and tenderness. |
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