New-York tribune., 1912-02-11
APPLE PIE LORE
Its Making Differs as DOES
the american Palate.

There are as many ways OF making an
apple pie as there are differences IN tne
American palates that appreciate It's "or'"'
One Of the greatest errors the amateur
pie maker is likely to be guilty OF is sweet
ening her apple pies before they arc baked
The second is to use too plain crust -
plain crust is allowable for berry pie or
one with a custard filing, but never with
one OF apple. An apple pie demands the
tenderest and fakiest crust that 1t Is pos
sihe to fabricate.
Neither is it possible to make good PIE
Of hard, ordinary apples. though 1t Is at
tempted every day, housekeepers being TOO
often possessed Of the notion that any
kind OF an apple can go into pie. They
seem to think that II the crust is good
it will atone for the filing. And here Is
at least one reason why one sees so many
flavorless apple pies.
Select ripe, tart apples. Put the pie into
a very hot oven Oil the lower shelf and, az
It cooks on the bottom lift 1t to the top
shelf to brown. Then lift 1t out OF the
oven, remove the cover sweeten the filling
with sugar, and add nutmeg or any spices
desired. Mix the sugar and spices thor
oughly with the apples. Add teaspoonful
the cover and set the pie back into the
oven, dredging a little powdered sugar
over the top Let it stand moment or
two in the oven. or, If the oven has been
slightly cooled off, let it stand few mo-
ments longer One housewife lets her ap-
pie pies stand ten minutes in a very slow
and spices are added.
| A world famous chef. who, though for
ogner himself, has liberal sprinkiing OF
American recipes in his cookbooks, naVors
| his apple pies with cinnamon instead OF
nutmeg using a saltspoonful or grouno
cinnamon to every four apples. In some
localities they add three cloves and haif
a lemon rind (grated) to the apple filling,
and call II Irish-American pie. Tarts pre-
pared in this way make change.
To vary the usual accompaniment OF
cheese. the cheese might be grated over
the crust and then set in the oven to melt.
One or two spoontuls Of other fruit Is
occasionally used to dress up plain
apple pic. For example. farmers wives oc-
casionally sprinkle tho top OF the pie. be-
fore putting on the crust. with about hall
a cupful Of preserved grapes. few cooked
cranberries may take the place OF grapes
They will color the pie a delicate pink and
add tang" to the favor. II the berries
have rot been properly sWeetened extra
sugar should be added. Some housekeep-
ers who like ecceHtricities add few dates
TO an apple pie. The Shakers add few
raisins. ounce jelly, too, for change
may be spread over the top Of an apple
pie before putting on the crust 1t may
also be used under a meringue. To ado
"a festive touch to a plain apple pie, deco
rate the top crust, after sprinkling lightly
with powdered sugar. with triangles Of
ounce jelly Small triangles Of this jely
are also pretty on a mcringue apple pie.
For merlngue apple pie the under crus
Is baked first, and when crisp and brown
Is filed with apple sauce and favored Will
either lemon or nutmeg or with both. The
under crust Is sure to be done in this case
To prevent II putting Up In the centre while
II Is baking, nl II with bread crumbs. anC
then dump them out when II is done and
put the apples in their place. The bread
crumbs may be laid aside for breading
oysters and croquettcs, and, II not toe
brown, they are Just as good for the pur.
pose as fresh bread crumbs.
Before covering the pie with the meringus
II is we'll TO let II stand in a hot oven foT
about ten or fifteen minutes.
; For change. try beating the meringu-
through, or partly through, the flling OF
the pie. II all Of II is beaten through, add
a strong nsvoring OF lemon or orange 10
the apples and sweeten we'll If not strong
~ Favored in this way, a pie Of this kind
Is likely To he favorless.
The following is unique form Of apple
pie, which tastes and looks much like a
pumpkin pie: Crate some rather sweet APP
pies. and for every three apples use a
| cupful OF sugar. two eggs. teaspoonful
OF powdered ginger, scant teaspoonful' OF
mace. also powdered. and half a teaspoon
full Of grated nutmeg Beat the grated ap-
pies with the sugar and spices then stir
IN the egg. Bake with an under crust
only.