Apple pie 



6 medium-size tart apples, 1 teaspoon salt 



quartered 2 tablespoons table fat 



% to 1 cup sugar Pastry for 9-inch pie 



1 teaspoon cinnamon 



Pare, core, and slice the apples. Line a 

 piepan with pastry. Place a layer of apples 

 over the bottom; sprinkle with a mixture of 

 the sugar, cinnamon, and salt. Dot with fat. 

 Repeat until all ingredients are used. 



Cover with pastry that has a few slits in the 

 center so steam can escape; seal edges. 



Bake at 425° F. (hot oven) 40 to 50 minutes, 

 or until apples are tender and crust is well- 

 browned. 



French apple pie. Mix 1 cup seedless raisins 

 with the apples and reduce the sugar to Y% cup. 

 To frost, mix Yi cup confectioners' sugar with 



2 teaspoons water and spread over top crust of 

 cooled pie. 



Apple tapioca 



2 medium-size apples 2 tablespoons quick-cook- 



1 /2 cup sugar ing tapioca 



% teaspoon salt Nutmeg, if desired 



2 cups water 



Pare and slice apples. 



Add sugar and salt to the water; put over 

 heat and stir until sugar is dissolved. 



Add apples and cover the pan. Cook slowly 

 until apples are just tender — about 15 minutes. 



Carefully stir in tapioca, and continue cook- 

 ing a few minutes until tapioca is transparent. 



Sprinkle with nutmeg and serve with plain 

 or whipped cream. 



Red apple tapioca. Add yi cup red cinnamon 

 candies to water and stir until dissolved before 

 adding apples. Omit nutmeg. 



Four servings. 

 14 



