Wash
the fruit thoroughly,
soak over night in water enough to cover. In the morning stew slowly
until
nearly done in the same water. Sweeten to taste. The crust, both upper
and under, should be rolled thin; a thick crust to a fruit pie is
undesirable.
Partly
Bake The Crust
When the
filling of the pie
you are preparing does not require so much baking as the crust, it is
good idea to bake the crust
partly before putting the filling in. This is particularly advisable
for the custard pies, jelly and preserved fruits pies. You can cover
them with whipped cream or meringue, that way you will not have to bake
the top crust shell.
If
the filling for your pie must be baked slowly, start the baking in a
very hot oven, so that the crusts
will have the benefit of the high temperature. Then the heat should be
gradually reduced until the filling will cook and the crust will not
burn.
Let
pies cool upon plates on which they were made because slipping them
onto cold plates develops moisture which always destroys
the crispness of the lower crust.
