Evening star., 1942-12-07

WOii AldNC dpploJi AdtCu dPplC
dislike having it too elaborately befl
man told me the other day: "Tht
three essentials in building restau'
rant are steaks, apple pie and coffee
Do these well and you will draw the
men"
Through the centuries few
"musts" have developed in apple pie
making. although no one-chef
home economist or just plain cook
is wise enough to. say of any of the
different styles: This is the
real apple pie!" For some like then
highly spiced and some ask only
plenty of apples between two crusts
Some like the filling to be on the
mushy side IAN outright shock to us
when we first found it OUT, while we
like ours with apple sections firm
and shapely. AS the old lady noted
when she kissed the COW: There's
no accounting for tastes"
But general rule No. seems to be
Use tart apples. Fortunately, most
varieties marketed commercially to-
day are tart or semi-tart. The De-
licious variety Is the notable non-
tart exception: yet there are cooks
who, making due allowance in theil
seasoning for the Delicious lack OF
tartness, do excellently with it. AL
men will join me in rule No. O. Make
'em deep! Have the crusts far apart
and kept there, with apples.
Crusts bring up the important
matter of pastry. No one ever, il
seems, has equaled the instructions
of the Rev. Henry Ward Beecher
quoting again from his immortal
Apple Pie: But, oh, be careful OF
the paste! Let it not be like putty;
nor rush to the other extreme, ano
make it so flaky that one holds his
breath while eating for fear of blow
ing it all away. Let it not be plain
as bread, nor yet rich like cake But
this, like all high art, must be a
thing of inspiration or instinct A
true cook will understand us, and we
care not if others do not!"
Here are blueprints for pie crust
= drawn by a Connecticut lady who
wins prizes with her apple pies in
Connecticut-and that means some
thing. Pie crust: Measure very
carefully
2 cups all-purpose flour, unsitted
% cup lard.
teaspoon salt, slightly rounded.
4 cup cold water.
Do not mix lard until mixture is
very smooth, but leave a few Jumps
about the size of peas. This makes
the crust very flaky. Pour water
over mixture gradually, working it in
with a fork. With hands at last
work it into ball Divide into two
parts for upper and lower crusts of
one large pie.
The Connecticut lady's further in
structions on making prize apple
pie are worth noting:
IF apples are juicy, a sift or two
of flour on lower crust with little
sugar will take care of that. Slice
apples then and fill pie pan to slight.
ly rounding, tucking apples in until
pan is as full as possible-no more
air spaces than necessary. Use one
cup sugar in all and pour over top of
apples. Use cinnamon and nutmeg
a slight shaking of each-So as not
to entirely disguise the flavor of the
apples Cut two tablespoons of but
ter into small pieces and dot the
top. A shake or two OF salt over all.
'Moisten edges and put top crust
In place. Allow several vents for
steam rather than one large one
press and crimp edges and brush
them with about two tablespoons
heavy cream. Bake at $50 F. for Is
or 20 minutes. then reduce to $50 F.
or even 300 F., if pie has Drowned
nicely
DEEP-DISH APPLE PIE.
(No. 1, Upper Lett. and No. 4. lndi-
Didudl, in the Picthre)
s or 8 tart, juicy apples.
! cup sugar.
tablespoon butter.
2 tablespoons lemon juice; CHINA
mon or nutmeg. as desired.
Peel and core apples, and slice
into a baking dish 2 or inches
deep, in the center of which has
been placed an inverted custard CUP
to collect the juice. Pour lemon
juice and sugar over the apples ane
dot with butter. Roll out the pastry
cash and cut to fit the dish anc
lay it over the apples and seal edges
Bake in oven 450 F.. for 10 to Il
minutes. then reduce heat to $50 F.
and cook about 30 minutes. Wher
serving, knife under the cup to al.
low Juice to mix with apples. Serve
with cream or hard sauce if pre-.
ferred.
KANSAS CANDIED APPLE PIE.
mo. 2, Pictured)
Mix together and fill a butteree
pan with:
large tart apples.
Il cup granulated sugar.
Cream together the following anc
pour over the above mixture:
l cup brown sugar.
l cup -four.
4 pound butter.
Bake In slow oven 325 F. for 81
minutes. Serve hot or cold, ano
with whipped cream if desired.
APPLE CREAM PIE.
mo. 3, Pictured.
3 cups chopped tart apples.
Il cup brown sugar.
l tablespoonful flour.
y teaspoon mace.
2 tablespoons butter.
Combine apples, sugar. -four ane
mace. Line pie pan with pastry, ado
the apple mixture and dot with but
ter. Bake in hot oven $50 F. for /!
minutes; reduce heat to $50 F.. ane
bake 80 minutes longer, or until ap
pies are tender. Cool, then cove
with the following cream filling:
IL cups milk.
4 cup sugar
4 teaspoon salt.
3 tablespoons -four.
egg yolk.
"a teaspoon vanilla.
Scald / cup milk over boilinI
water. Mix sugar. salt, flour and re-
naming milk. Stir into hot milk anr