Apple Pie

Ingredients

• 1% c. flour
• 4 or 5 sour apples
• 1/2 t. salt
• 1/2 c. sugar
• 1/2 c. cold fat
• 1 t. fat
• cold water (about 6 T.)
• cinnamon or nutmeg

Method

1. 1

   Mix salt with flour and cut in shortening with a knife.

2. 2

   Add water gradually, cutting in with knife.

3. 3

   Divide into two parts, using larger part for upper crust.

4. 4

   Toss on floured board and shape with hands into a ball.

5. 5

   Roll lightly, keeping crust round.

6. 6

   When large enough to cover pan, fold and place on pie tin.

7. 7

   Fit into tin and trim edges with knife.

8. 8

   Fill with sliced apples, add seasoning.

9. 9

   Cover with top crust.

10. 10

    Trim crust so that edges just touch molding board.

11. 11

    Roll up the edge of the under crust and fold top crust under the lower crust.

12. 12

    Press edge with fork.

13. 13

    Cut opening in center of top crust to allow steam to escape.

14. 14

    Bake in a medium oven for about 30 minutes, or until apples are soft.

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 7. The excerpt below is the record exactly as published.

Apple Pie CHOPS 6 lamb or pork chops 1. Rub hot frying pan with a little fat. 2. Put chops into hot frying pan. 3. When under surface is seared, turn and sear other side. 4. Cook lamb chops 6 to 10 minutes and pork chops 20 minutes to i/o hour. 5. When done, sprinkle w^ith salt on one side. 6. Remove to hot platter and season other side. POTATOES au GRATIN (See Page 17) STEWED TOMATOES 6 medium tomatoes 1 T. fat 1 t. salt 1. Dip tomatoes in boiling water for a minute and remove skin. 2. Cut into pieces and stew slowdy for twenty minutes. 3. Season. APPLE PIE Plain Paste Apple Filling 1% c. flour 4 or 5 sour apples }i t. salt Ys c. sugar 1/2 c. cold fat 1 t. fat cold water (about 6 T.) cinnamon or nutmeg

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