Description Edit

Ingredients Edit

Directions Edit

  1. cream butter and Sugar together. Beat egg well and add to butter mixture. Sift dry ingredients together.
  2. Stir the sifted ingredients into the butter and egg mixture, then knead the dough on a lightly floured surface. It should remain soft and spongy. If the dough seems heavy, sprinkle it lightly with water and knead it a second time. Pat the pastry into place, leaving a generous over-hang of dough around the rim of the pie pan. This is later folded over the filling to make a wide band of top crust around the edge of the pie. Place filling in the pastry shell, and brush the top crust with egg, well beaten.
  3. Cover the pie tightly with aluminum foil and place it in the pre-heated oven. Remove the foil fifteen minutes later, but continue baking the pie an additional half-hour, or until the crust is golden.

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