Apple ple 
6 medium-size tart apples, 1 teaspoon salt 
quartered 2 tablespoons butter or mar- 
3/44 to 1 cup sugar garine 
1 teaspoon cinnamon Pastry for 9-inch pie 
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 4 cup. 
To frost, mix 14 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- 
Ym cup sugar ing tapioca 
1/4 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 14 cup red cinnamon 
candies to water and stir until dissolved before 
adding apples. Omit nutmeg. 
F 7 
our servings. 
14 
