APPLE PIE

Te Ao Hou, May 1957, Page 62

APPLE PIE I quart of hot stewed apples. ½ a cup of clean, washed sultanas and some chopped, fresh lemon rind may be cooked with the apples to vary the flavour. Flaky Pastry 8 oz. of sifted flour 4–6 oz. of butter or a mixture of butter and lard—3 parts of butter to 1 of lard ½ teaspoon of salt A squeeze of lemon juice (about 1 teaspoon). Sieve the dry ingredients. Cut the fat into small pieces and drop them into the flour. Add the lemon juice and sufficient cold water to make a stiff dough. Chop the mixture with a knife to mix it; do not use a spoon. Roll out the dough and fold it in half twice. Leave it to cool for a few minutes in a refrigerator or in a draughty place. Roll it thinly and place it on the dish of apples. A pie funnel or an egg cup in the centre of the fruit will hold the crust out of the fruit juice. Bake the pie in a hot oven (450 deg. F) until the pastry has risen (about 5–10 minutes) and then reduce the temperature a little (or put the pie on a lower shelf) for he next ten minutes until it is cooked.