675. +Apple Pie, No. 3.+-- Line a large, deep pie plate with fine pie crust, fill the plate with finely cut tart apples, sprinkle over ½ cup sugar, dust over a little flour and cover with crust; leave a small opening in center of upper crust and bake till done; 10 minutes before the pie is taken from the oven put a small funnel in the opening in the center of upper crust and pour carefully ½ cup sweet hot cider through the funnel into the pie; when done remove the pie from oven and serve when cold. Another way is:--Stew the apple peels and cores in water till tender; then strain them through a coarse bag, return the liquid to saucepan and boil 10 minutes; then add for 1 cup liquid 1 cup sugar, boil 10 minutes longer and pour the hot syrup into the pie in place of cider.
676. +Apple-Citron Pie.+-- Line a deep pie plate with rich pie crust, fill it with finely cut tart apples, lay small pieces of butter between the apples, sprinkle over each pie ½ cup sugar and ½ cup finely cut citron, add 2 tablespoonfuls currant or apple jelly, cover with crust and bake till done.
677. +Apple Meringue Pie.+-- Press 1 pint stewed apples through a sieve, sweeten to taste and add the juice of ½ lemon, a little grated nutmeg and the yolks of 4 eggs; line a pie plate with crust, cover with buttered paper, fill the plate with dried peas and bake till crust is a light brown; remove paper and peas, fill in the mixture, return pie to oven and bake till done; in the meantime beat the 4 whites to a stiff froth and add 1 tablespoonful powdered sugar and a little essence of lemon; when pie is done draw it to front of oven, spread over the meringue and let it remain for a few minutes longer in oven; then take it out and serve when cold.
678. +Dried Apple Pie.+-- Wash ½ pound dried apples, put them in a saucepan with plenty of cold water, cover and place saucepan over the fire and stew till done; then add 1 cup sugar; pour the apples into a dish and set aside; when cold line 2 pie plates with fine pie crust, brush the surface of crust over with beaten egg and sprinkle over some bread or zwieback crumbs; fill in the stewed apples, cover with crust and bake till done. Dried peaches or apricots can be used the same way.