The clarion. [volume] (Jackson, Miss.) 1883-1888, 1886-11-03
Every Day Apple Pies.

A green apple pie with light faky
crust that holds without any leakage
while baking, its sugary, spicy juices,
makes toothsone dessert, but to nv
certain knowledge there are house
keepers, good housekeepers too, of forty
years standing, who resort TO the ex-
pedient of stewing their apples before
making pies, thus losing the delicious
flavor and jellied LAYERS of pies filed
with slices Of raw apple, because they
are disguised with having the juicy
goodness Of such pies boil over while
baking with big smoke and scorch on
the ovens bottom
II there is anything inat will wet
blanket a cook 5 courage 1t is to hear
the sharp sizzle of escaping boiling pie
juice, and-unless one has experience
and skill in the manipulation of Die
crust-bo1 and sizzle and smoke its
juice viii from the time a fat checked
green apple pie is showed into baking
quarters, till it leaves them fattened
and smoothed with its leakage Of good.
ness.
We have read the newspapers. and
we have tried all resorts; binding the
pes edges with cloth, puttying up the
cracking seams with spatted wads OF
dough, I'd by making the pie crust SO
tough that even boiling hot juices could
not penetrate it to escape; and now.
after an experience of twenty years, we
nave settled on this method for making
every day apple pies, with crust as light
and nourishing as bread, and vet
whose flavor and sweetness and Juices
will be held and not be candied in a
sticky scorch on the bottom of the oven.
Three cupfuls of thick sour milk, one
cupful of sour cream or one-third cup
1ul OF butter, one large teaspoonful Of
soda, one-fourth teaspoonful of salt, and
Hour enough to make stiff dough.
This quantity is sufficient to make six
large pies or eight small ones. Line
the plates with crust and before filling
them with sliced apples. put into each
plate two tablespoonfuls OF sugar, one
OF flour and what spice you intend for
the pie. Thoroughly mix these and
spread evenly over bottom crust. After
the plates are filled with apple, add one
tablespoonful of moIasses.
Roll dough for upper erusts and
spread on each, thin shavings Of lard or
butter. Thickly sprinkle over this and
roll lightly. Trace a pretty vine and
slash tiny holes for steam to escape.
Cover, without wetting edges, pressing
them closely together. Just before
baking, dask cold water over top crust,
enough to thoroughly wet flour. Bake
slowly rhree-fourths of an hour if ap-
pie is hard and unripe. When done,
with tiny nosed toy tea pot, pour into
the pie through one. of the siashes in
crust, two tablespoonfuls of boiling
water.
With reasonable care. there is no
need OF mutilating or soaking unsightly
places IN top crust.
We think it a great Improvement
placing sugar and flour bel0l0 apple in
stead of a6oUe it. There is less danger
Of escaping juice and the apple is thor
oughly cooked and deliciously favored
and jellied with the spicy, thickened
syrup boiling up through it.
This crust, being nearly as dlgestible
and wholesome as bread. we are not
afraid to allow our small children a
generous cut from such pies, and they
are not slow in claiming it CEarissa
Potter, IN Good Housekeeping.