Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1886-09-25
GOOD p PIES.
How to Make Them I'll for the Gods, and
Man as Well.

NAN as htIl'
A green apple pie with light tfaky
crust that holds without any leakage
while baking its sugary, spicy juices,
makes Il toothsome dessert, but to my
certain knowledge there are house,
keepers, good housekeepers, too, OF
forty years standing, who resort to
the e~Xpedient of stewing their apples
before making pies, thus losing the
delicious flavor and jellied layers of
pies filled with slices of raw apple, be-
cause they are disguised with having
the juicy goodness of such pies boil
oyer while baking, with a big smoke
and scorch on the ovens bottom.
If there is any thing that will wet
blanket Il cooks courage it is to hear
the sharp si2zle of escaping boiling
pie juice. and-unless one has expert
ence and skill in the manipulation of
pie crust-boil and sizzle and smoke its
Juice will from the time a fat-checked
green apple pie is showed into baking
quarters, till it leaves them tlattencd
and smooched with its leakage of good
ness.
We have read the newspapers and
we have tried all resorts; binding the
pies edges with cloth, puttying up the
cracking seams with spatted wads of
dough, and 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 have settled on this method
for making everyday apple pies. with
crust as light and nourishing as bread,
and yet whose flavor and sweetness
and juices will be held and not candied
in a sticky scorch on the bottom of the
oven.
Three cupfuls of thick sour milk,
n cupful of sou cream or one-third
cupful of butter, one large tcaspoonful
of soda, one-fourth teaspoonful of salt,
and flour enough to make a 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 molasSes.
Roll dough for upper crusts and
spread on each, thin shavings of lard
or butter. Tricky sprinkle -four ovor
this and roll lightly. Trace a pretty
vine and slash tiny holes for steam to
escape. Cover, without wctting edges,
pressing them close together. just
before baking, dash cold water over
top crust, enough to thoroughly wet
flour. Bake slowly th%rce-fourths of an
hour and longer if apple is hard and
unripe. When done, with Il tiny
nosed toy tea pot, pour into the pie
through one'of the slashes in crust, two
tablespoonful 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 beiow apple in
stead of obore it. There is less danger
of escaping juice and the apple is
thoroughly cooked and deliciouslv
Favored and jellied with the spicy,
thlckened sirup boiling up through it.
This crust, being nearly as digestible
and wholesome as bread. we are not
afraid to allow our small children n
generous cut from such pies, and they
are not slow in claiming it. arissa
Potter, in Good Housokeeujoo