The Daily Alaska empire. [volume] (Juneau, Alaska) 1926-1964, 1937-10-19
BY MRS. ALEXANDER GEORGE
AP Feature Service Writer

Apple pie is live food topic any
time of the year. But the harvest
season is a good time to devote spe-
cial attention to this toothsome ia
lvorite.
It's a topic you can't be dogmatic
about. In the first place, you can't
name any single variety of apple
and say it is best for pie making.
Every section of the country has
its own ideas on that. But there is
no argument if you assert that jon
athans, winesaps and McIntoshes
all are good pie apples.
Not Static Subject
Even after you have selected your
lapples there are number of pos
isible procedures.
You can start with raw apples or
perhaps you prefer to cook your
apples first. You can use apples
alone for filling or you can mix other
fruits with them-dates or nuts,
for example. And then the crust
itself is subject to pleasant varia-
itionS.
Many housewives have trouble
making good pie crust. There is no
reason why they should if they bear
certain things in mind. One is to
measure ingredients carefully. An
other use liquid sparingly and add
it slowly. (Too much liquid or too
much handling will produce hard
tough crust)
Baking is Important
Baking is important, too. Crust
lis done when it is Drowned
and shrinks from the sides of the
pan. Overlooking hardens it.
Use plenty of filling and be sure
it's juicy and soft. Give it subtle
flavor by mixing little brown sugar
with the graduated and adding
a dash of spice Zone teaspoon Of
Icinnamon, cloves and nutmeg
mixed, a pinch of salt and one
tablespoon of lemon juice for eacf
pie Three tablespoons of butter
will lend richness. One teaspoon Of
vanilla also is excellent. And two
tablespoons of tart jelly or jam add
ed to each filling also gives a tasty
!, flavor.
To give the pie the right con.
Isistency use two tablespoons of floul
for each three cups of sliced apples
Cheese on the Crust
Place the pie in hot oven TO
ten minutes. Then reduce the hea
to a moderate temperature ant
let the pie bake forty minutes
or until the apples are very tende
when tested with a fork.
Sprinkle three tablespoons o
grated cheese over the top of tn
crust ten minutes before the pie
removed from the oven-to give i
a luscious brown.
New Ideas
Here are seven ideas for cook
who would like to serve apple pie
but still have something littl
different:
/. Fill baked crust with appl
{ sauce. Top with cream
t g. Cover thin layer of biscui
dough with apple sauce. Roll an
: bake for 20 minutes. Serve hot, il
slices.
, g. Fill baked crust with appl
r butter. Cover with strips of un
! baked pastry, arranged criss-cros.
Bake Is minutes.
4. Deep dish apple pie is a fav
orite. Place apple mixture in bak
/ ing dish and cover with unbake
crust. Bake 80 minutes.
D S. Mix sliced apples with raisin.
, brown sugar, spices and butter. Coo
: 4 minutes and, when cool, spread O.
e six-inch pastry squares. Turn owe
: in three-cornered fashion. Bake fo
/ Is minutes. Spread with whippe
cream or hard sauce.
l 6. Dutch apple cake" is mad
S by slicing raw apples and arrang
ing them on thin layer of ric
biscuit dough. Sugar, cinnamo
and butter are then spread owe
top. The cake" is baked 80 min
utes. 1t is good hot or cold.
\ 7. Raisins, cocoanut, date
} marshmallows or candied fruit PEE
may be added to the regular appl
r pie filling and baked in individus
: crusts. Serve with cream, hard c
r lemon sauce.
Dutch Apple Pie
Here is recipe for a Dutch appl
pie:
6 or 8 apples
u / cup sour cream
] cup brown sugar
y cup graduated sugar
: ! tablespoon cinnamon
2 tablespoons flour
/ tablespoon quick cooking tapioc
Wash, pare, and quarter the ap