American Pies
| PAGE | |
|---|---|
| Apple Pie | 137 |
| Cocoanut Pie | 137 |
| Custard Pie | 138 |
| Lemon Pie—I. | 138 |
| ″ ″ II. | 139 |
| Mincemeat | 140 |
| Mock Mincemeat | 141 |
| Pine-Apple Pie | 141 |
General Directions
The following American receipts are all good. Care, however, must be taken in baking that there is a good bottom heat, or the under crust will be sodden.
The pies should be made in shallow tins about 8 to 9 inches in diameter. Puff paste may be used; but No. II. pastry (see p. 125) is very satisfactory. It should be rolled very thin.
Where a covering of pastry is used, it should be slit across the centre in three places, about two inches long, to allow the steam to escape.