189 Apple Pie
Pare, quarter, and take out the cores of the apples, and if not ripe, stew them before baking them, and season them to your taste. Butter your plates, put on a thin under crust, fill the plates, and cover them with a thick crust. Bake them about three quarters of an hour. When done take off the upper crust carefully, and put a piece of butter of the size of a walnut, into each pie, sweeten them to your taste, if not acid enough, squeeze in the juice of part of a lemon, or put in a little tartaric acid, dissolved in a little water. Essence of lemon, nutmeg, or rosewater, are all good spice for apple pies. Apples stewed in new cider, and molasses, with a few quinces and strained, with a little cinnamon in it makes nice pies. Dried apples for pies, should have boiling water turned on them, and stewed till tender, then add a little sour cider, and a little orange peel, and stew them a few moments longer, take them up, put in a little butter, sugar, and the juice and peel of a lemon improve them, they are better for being rubbed through a sieve. Fill your pie plates and bake the pies half an hour.