CALIFORNIAN APPLE PIE

Wairarapa Times-Age, 6 November 1939, Page 8

CALIFORNIAN APPLE PIE

CAN BE SERVED HOT OR COLD. Take one pound of apples (when prepared), two ounces brown sugar, two ounces castor sugar, quarter pound of seedless raisins, half a flat teaspoonful ground ginger, flat teaspoonful and a-half grated cinnamon, one orange rind and juice, half a lemond • rind and juice, half pound of flour. one egg, three ounces butter, half a teaspoonful baking powder, water. Peel and core the apples and chop them roughly, add the finely grated orange and lemon rind, the sugar, raisins, and spices. Mix these together and add the orange and lemon juice. Sift the flour and baking powder into a basin, rub in the butter, then add the beaten egg yolk mixed with a little water, and mix all to a stiff paste. Put one-third of this mixture aside. Roll out the larger portion and line a buttered piedish. Fill this with the prepared apples and cover them with the remaining piece of pastry rolled out to the size of the dish. Bake the pie in a fairly hot oven at first, then reduce the heat. It will take from three-quarters of an hour to an hour to cook. Brush top when cooked with slightly frothed eggwhite, dredge it with castor sugar, arid return the pie to the oven to brown a little. Serve the pie hot or cold.