South Bend news-times. (South Bend, Ind.) 1913-1938, 1920-02-22
old Fashioned Pies
That Bear Trying

II seems a rather grotesque idea
Lhat pies, Ike gowns. should grow
Oid-fashioned. yet 81 IS true. and
some pies the present generation
knows only by hearsay, never hav-
ing had the pleasure OF tasting the
original itself. Filings between
crusts seem common 10 many ma
tons though they are not always
called pies, but are variously known
as comfits. tarts. Blankets, cobblers.
and by foreign names less familiar
Yet the pies OF New England es-
tablished a certain pie standard that
has endured for many years and
81 is upon this that pie fashions have
come and gone with the passing Of
years.
Apple pie Is just apple pie 70 most
people. the deep dish variety with
cream perhaps being the greatest in
uovation But YOU have not eaten
apple pie until you have tasted one
made from the following recipe.
Apple pie. Maine fashion-MalSe a
rich short pie crust and line a deep
pie plate with &C. Peel and slice
tniu enough ripe tart apples 90 fiji
dish dot the top with bits OF but
TER and sprinkle with = cup OF
sugar. I'm little bowl put a table
spoon OF -four and blend with il
"A cup Of molasscs and y teaspoon
Of mixed spices. mostly grated nut
meg and cinnamon. Turn this over
lhe apples, and put on the top crust
closing the edges tightly and leav-
L.
small square Of writing paper and
make a little funnel and stick into
the top. which keeps the pie from
running over Cook slowly in a
medium oven until the apples are
thoroughly done when tried with a
straw. Eat hot or cold. and put
piece or good rich dairy cheese
on the plate with the pic.
\ Vermont Recipe
Vermont apple sauce pie-Make "a
good rich pie crust and roll out thin.
line a deep pie tin with one crust.
then cover il with circle Of but
tered paper and lay the other crust
ON top. priciging the bottom crust in
TWO or three places. Bake until
the two crusts are done. Have
ready just enough hot. smooth and
welI-seasoned apple sauce. remove
The top crust back again. This pie
ie eaten hot or cold, with or with
out cream.
Dried apple pie-Soak the dried
apples over night, then stew them
until tender. then add sugar, lemon
peel. and a pinch OF cinnamon, stew
down rich and sweet. Make the crust
end when the fruit is slightly cool
I'm the pie. add the top crust, and
bake. The apples In olden-times
were stewed IN cider.
Cranberry pie-Stew a quart of
cranberries until soft in enough wa
ter to cover them. When done put
them through a sieve, repeat, and
add cups Of sugar and a teaspoon
of gelatin powder dissolved in a lit
tle water. when cool fli the pie
crust and cover the top with
Iatticework OF pastry strips. Bake
until the crust is done and eat the
pie cold after the Jelly is set
Orange mirror pie-Line a deep
pie plate with rich crust. prick II and
finish the edge with marking. Take
q oranges. cut them up and add 1 =
cups or sugar, Juice OF l lemon, and
"a heaping tablespoon and half Of
powdered gelatin dissolved in water.
cook until the fruit IS soft, then
strain all carefully. Turn into the
freshly baked crust and set 70 cool
and harden. After the pie is cold
and the Jelly stiff II may be eaten
with whipped cream. Gooseberry
pie Is good made in the same way.