Deep-dish Fruit Pie
|Sugar||1 1⁄2 Cup (24 tbs)|
|Quick cooking tapioca/3 tablespoon flour||2 Tablespoon|
|Grated lemon rind/Grated orange rind||1 1⁄2 Teaspoon|
|Fruits||6 Cup (96 tbs)|
|Plain pastry/Flaky pastry||1⁄2|
Combine sugar, tapioca, grated rind and salt.
Grease baking dish or casserole 7 inches in diameter.
Turn in prepared fruit, and stir in sugar mixture until well distributed.
Add water or lemon juice if necessary.
Dot with butter or margarine.
Roll out pastry to 1/4-inch thickness and about 8-inch diameter.
Place over filling, folding edge under and fluting with thumb and forefinger.
Bake in 450Ã‚Â°F. oven 10 minutes; reduce oven setting to 350Ã‚Â°F., and continue baking 35Ã¢â‚¬â€40 minutes.
Note: Peel and slice apples or peaches; wash and hull berries; or halve and stone plums.
The amount of sugar will depend on tartness of fruit being used; if using blueberries or winter-stored apples, include 1 tablespoon lemon juice in filling for better flavor; if fruit is dry, sprinkle with 2 tablespoons water.
For such juicy fruit as fresh berries, prevent boiling over by inserting small foil funnel or cone at center.
Remove before serving pie.