Fruit pies in deep dishes, such as made by the English and French, are preferable to ordinary fruit pie, because you obtain more juice and fruit. The best method of making these is as follows: Take a deep, oval pie dish (china, not tin), line the edge with paste, also about half its depth inside. Now invert a small cup in center (an egg cup is best), and one that will stand a little above the edge of the dish; next fill the dish with fruit, then add a little water if the fruit has not much juice. Some fruits, such as currants and raspberries, have enough juice. Also add sugar to taste; now cover this with a crust of short paste, wash it with water, or white of an egg, and dust with powdered sugar. Make a few fancy cuts on it before baking, and after it is washed and sugared do not cut too deep. These cuts give a rich looking appearance. The cup in the center collects the juice, and if the whole of the pie is not eaten at one meal, what is left can be supplied with juice by simply lifting up the cup and allowing the juice to escape. The edge of this pie, to be artistic, should be pinched with the finger and thumb, then notched with a knife. If you use fruit which gives too much juice, you can prevent the boiling over by mixing a little flour with the sugar, about one teaspoonful of flour to twelve of sugar.