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Fruit Pies

Unless some sweetness at the bottom lie,
Who cares for all the crinkling of the pie!


Fruit pies for family use are generally made with common paste. Allow three quarters of a pound of butter to a pound and a half of flour. Peaches and plums for pies should be cut in half, and the stones taken out. Cherries also should be stoned, and red cherries only should be used for pies. Apples should be cut into very thin slices, and are much improved by a little lemon-peel. Apples stewed previous to baking, should not be done till they break, but only till they are tender. They should then be drained in a cullender, and chopped fine with a knife or edge of a spoon. In making pies of juicy fruit, it is a good way to set a small teacup on the bottom crust, and lay the fruit round it. The juice will collect under the cup, and not run out at the edges or top of the pie. The fruit should be mixed with a sufficient quantity of sugar, and piled up in the middle, so as to make the pie highest in the centre.

The upper crust should be pricked with a fork. The edges should be nicely crimped with a knife. If stewed fruit is put in warm, it will make the paste heavy. If your pies are made in the form of shells, the fruit should always be stewed first, or it will not be sufficiently done, as the shells (which should be made of puff paste) must not bake so long as covered pies.

Fruit pies with lids should have loaf sugar grated over them.


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A Poetical Cook-Book (1864).

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