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Apple, Peach, and Other Fruit Pies. —Pare and slice, ripe, tart apples from the core, or peaches from the pit, for as many pies as you wish to make at one time; line your plates, or tins, with a cruist, having a little baking powder or soda in the flour (one-fourth as much only as for biscuit; see remarks following Pastry, No. 1), wetting, or not, as you choose, with the flour paste, to prevent the juices from soaking into the crust; put on a layer of the sliced fruit, and sprinkle over light brown sugar according to the sourness of fruit; then another layer of fruit and sugar, for at least 3 layers, using cinnamon, nutmeg, or any other spices preferred, freely on the last layer, and 2 or 3 spoonfuls of water, unless the fruit is very juicy; cover with a crust secured from the escape of the juices, with the flour wet, and a few ornamental cuts through the top crust; bake in a moderate oven, and you will have a pie "fit for a king, '1
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