This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
With Almonds -
1 1/2 cups flour
3 tablespoons pulverized almonds 3 tablespoons sugar
1/2 teaspoon salt 1/2 cup shortening
1 egg Cold water
Mix dry ingredients and rub in fat. Add beaten egg and water to hold paste together. Cool and roll out.
Almond crust may be used for custard pie or any of its variations, for fresh fruit or dried fruit pies, for lemon pies, or for pumpkin, squash or sweet-potato pie. The crust is especially good for tarts, which may be filled with jelly, marmalade, fruit or whipped-cream mixtures.
1 teaspoon baking-powder
2 cups flour
1/2 teaspoon salt
1 cup chopped suet 1 cup cold water
This paste is excellent for boiled fruit pudding and dumplings or for baked or boiled meat pies. All the ingredients must be very cold. Sift the baking-powder with the flour, add the salt, suet and water and mix into a smooth, firm dough. Chill and roll out.
4 to 6 tart, juicy apples
1 cup sugar
1 teaspoon butter
1 teaspoon lemon-juice 1 teaspoon cinnamon or nutmeg, if desired
Line a pie-pan with any plain crust and fill with thinly sliced apples. Add the sugar, lemon-juice, and spice, and dot with the butter. Cover with a top crust, making it a little richer than the under one. This is easily done by rolling in bits of shortening and folding the paste several times. Cut a few slits in the top crust to allow steam to escape. Bake about forty minutes in a hot oven (450° F.) reduced after ten minutes (to 425° F.).
6 to 8 tart, juicy apples
1 cup sugar
1 teaspoon butter
1/4 cup water
1 teaspoon cinnamon or nutmeg, if desired
Invert a heavy china cup or a custard cup in the center of a baking-dish two to three inches deep. Line the sides of the dish with strips of pie paste, letting the paste come a little above the edge of the dish. Do not put any paste on the bottom. Fill with apples, pared, cored and cut in slices. Add sugar, spice and water, and dot with bits of butter. Cover the dish with pie paste, slashed to allow the steam to escape, and pinch its edge to the edge of the paste that lines the sides of the dish. Bake for three-quarters of an hour, or until the apples are thoroughly cooked, in a hot oven (450° F.) for ten minutes then 425° F. for thirty minutes). When serving, slip the knife under the cup to allow the confined juice to mix with the apple. Serve hot with hard sauce.
1 quart prepared fruit 1 teaspoon nutmeg 3 egg-whites
3 tablespoons powdered sugar 1/2 teaspoon vanilla
Stew the fruit and sweeten to taste. Mash, and season with nutmeg. Line a pie-pan with paste, turn in the filling and bake without an upper crust, for forty minutes in a hot to slow oven (450° F. for ten minutes, then reduced to 325° F.). Add powdered sugar and vanilla to stiffly beaten egg-whites. Spread over the pie and put back into the oven till the meringue is browned. Serve cold. This amount makes one pie.