Apple Pie

Wipe and cut tart apples into eighths; remove the cores and skins. Vary the amount of sugar according to the acidity of the apples, using 2 tablespoons or more for an apple. If the apples are not juicy, add from 1/2 to 1 tablespoon of water, according to the size of the apple. The apples may be flavored with lemon juice, cinnamon or nutmeg, and should be covered with bits of butter. Bake until the apples are soft and the crust is brown.

Apple Dumpling Pie

Crust.

2 c. flour.

1/2 tsp. salt.

1 tsp. baking powder.

1/2 c. lard.

Enough ice water or milk to make a stiff dough. Sift dry ingredients together, cut in the lard with a knife, then add water or milk, then roll about 1/3 inch thick, then cut into large rounds, large enough to almost cover apples; then cut out small rounds to fit the top of apple, joining the edges together neatly to make a smooth surface. Make two or three small cuts in the top of crust to allow escape of steam, brush over top with melted butter and bake till a good golden brown.

The apple should be peeled and cored. For 6 apples allow 1 1/2 cups sugar, 1/2 teaspoon salt, 1 tablespoon butter and a little grated nutmeg and 3/4 cups water. The apple should be steamed in this syrup until soft, being careful not to al low them to break in pieces. Allow the apples to cool before covering with the pastry. Serve with hard sauce and syrup in which apples were cooked, or serve with cream