APPLE PIE

pastry. sugar,

Make a good light crust, wet the edges of the pie-dish and lay a strip of pastry all round, peel and slice sufficient apples to fill it, and lay them in the dish with enough sugar to sweeten, taking care that there is fruit next the pastry, else the sugar will make it heavy ; flavour with cloves or juice or lemon, etc. Lay a crust over the top, taking care to brush the layer of pastry lightly with cold water ; pare the edges with a knife and decorate edge with fork, knife, or egg spoon, pressing the paste together firmly with the thumb ; cook in a quick oven, and sprinkle with castor sugar ; when done serve hot or cold with cream or custard.

All fruit pies are made the same way. Gooseberries and currants require rather more sugar, and puff, flaky, or short crust may be used as desired.