Fruit Pie

Ingredients

• 2 lbs. cooking apples
• Sugar to taste
• 4 lb. short crust pastry (p. 53)

Method

1. 1

   Peel and core the apples and cut into thick pieces.

2. 2

   Put half the fruit in a pie dish, add the sugar, and fill with the rest of the fruit, heaping it in the centre and packing it closely.

3. 3

   Roll out the pastry 2 inches larger than the dish, cut a strip to put on the edge of the pie dish, moisten with water, and cover with the paste, easing slightly.

4. 4

   With a sharp knife trim the edge, and then, using the back of the knife, knock up the edges.

5. 5

   Decorate with small flutes all round the edges and raise the pastry at both ends of the pie to allow the steam to escape.

6. 6

   Bake in a moderately hot oven for 40-50 minutes, reducing the heat when the pastry is set.

Nutrition per serving

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 22. The excerpt below is the record exactly as published.

Fruit Pie Number 7. Time 40-50 minutes. Shelf 4th. 2 lbs. cooking apples. Sugar to taste. 4 lb. short crust pastry (p. 53)

Cook this with the app: pantry check, scaling, and the assistant.