192 Tart Pie
Sour apples, cranberries, and dried peaches, all make nice tarts. Stew and strain them; if the peaches are not tart, put in the juice and grated peel of a lemon, put in a little sugar. Line shallow pie plates with a thin crust, put a rim of pie crust round the edge of the dish, fill the plates with your tart. Roll some of the crust very thin, cut it into narrow strips, with a jagging iron, and lay it on the pie in a fanciful manner. Bake the pies about twenty five minutes.