All fruit pies are made on the same principle. The fruit is placed in the pie-dish with, as a rule, about three tablespoonfuls of brown sugar to every quart of fruit. A little water, about a wineglassful, should be placed at the bottom of the dish. A cup is placed upside down in the centre of the pie-dish, to keep up the crust. Some fruit can be placed under the cup.

The more fruit that can be got into the pie at starting the better, as when the fruit stews it shrinks considerably.

Then cover the pie with either common paste, or puff paste (see Paste), following the directions for Pie, Meat, Ordinary, in every respect; and bake from half an hour to an hour, according to size of the pie.

Apples should be peeled, cut into quarters, and the cores removed; also some cloves, one to each apple, and one or two strips of lemon-peel added.

Currants should be strung, and bad or withered ones removed.

Stone fruit, such as plums, greengages, cherries, should be put in whole.

Ripe gooseberries require rather more sugar than green ones.

Milk, cream, or custard can be served with all fruit tarts, as well as brown sugar.

Some white powdered sugar should be sprinkled over the pie. The pie-crust can be brushed over with white of egg beaten up, and the sugar sprinkled before baking, but after it is baked is sufficient for ordinary purposes.