Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

In England the term Tart is generally applied to small fruit pies; and tartlet to the small tarts baked in the fluted patty tins. Here in America the tarts are baked in the small tins; and small patty cases are also termed Tarts and Tartlets, if they are filled with sweets. In the German and the French, tart is changed into torte and tourte respectively, and means either a large fruit or cream pie, made in the open fashion from rich tart or puff paste; or it means a rich round layer cake with cream or fruit filling. The tortes from puff paste are made with a cover of narrow strips of paste, put on lattice fashion; the layer cakes are iced and fancifully decorated with French fruits glaces and other ornaments. 134.— APPLE PIE. Roll out a bottom from pie paste No. 80, line the greased pie tins with it and fill with the fruit. Nice ripe cooking apples require no previous cooking. Slice the apples very thin, season with nutmeg, allspice or cinnamon; sprinkle about two handfuls of sugar over the apples in each pie; distribute a little butter in small bits over the apples. Use plenty of fruit to make a well filled pie. Brush the edge of the rim with water. Roll out a cover from paste No. 79 for the top crust. Mark the crust with the letter of the fruit which the pie contains. (Pie bakers use a stamp for this purpose). Make a few small cuts in the paste to serve as steam vents during baking. Fold the cover in two and cover the pie. Press the top and bottom pastes well together on the sides; trim off the surplus paste with the hands, or use a knife for this purpose. Before putting in the oven wash over with some milk in which one yolk of egg has been well beaten; this gives the pies a nice color. An even baking heat of 350 to 400 degrees Fahrenheit is best suitable for fruit pies. Some apples require to be stewed before using. Peel core and slice the apples, stew with a little water till tender, add sugar and flavor and let cool before filling in the pies. 135.— SLICED APPLE PIE. This pie, like the other, can be made from fresh or stewed fruit. Line the pie tin with paste No. 80 and trim off the surplus paste. Put the fruit on the paste in an even layer and sweeten and season to taste. Roll out some top paste No. 79, (or use puff paste cut in strips about one inch wide). Wash the edge of the paste in the pie and put on the strips in lattice fashion. Put also a strip around the edge. Brush over with egg wash, and bake. This pie may also be made only with the strip 139. — CRANBERRY PIE. around the edge, leaving the center open. GOOSEBERRY PIE. 136. — ENGLISH APPLE PIE. Stew the berries with about twelve ounces of This pie is best suited for hotel and catering sugar to the quart of fruit, adding a little water; trade. It is best served hot. It is made as a deep ,boil slowly till clear; let cool before using, dish pie, and can be served in place of pudding. Cranberry pies are baked open with strips like The individual pies are the most suitable for the sliced apple pie. hotel and restaurant service. Take the oval china vegetable dishes, or the brown pudding dishes, fill with the fresh or stewed fruit, put on a cover from paste No. 79, cut a few holes in the top-crust to serve as a steam vent, brush over with egg, wash and bake to a nice color. In England.for large pies of this kind, it is customary to put an inverted cup in the center of the pie or pudding, to take up the juice during baking and prevent boiling over. For smaller pies a tube of stiff paper may be inserted in the center, which answers the same purpose. 137.— PEAR PIE. PEACH PIE. APRICOT PIE. QUINCE PIE. Nice soft pears can be used without stewing; other pears should be stewed and cooled before using.