In making either the American pie, or the English tart, remember to heap the fruit in the centre, leaving room for a groove round the edge. Before the cover is put on wet the margin, but do not press the edges together, all the pressure should come between the fruit and the edge - lay your forefinger round, pressing closely so that upper and under paste may adhere there, but leave the edges untouched; cut four slits in the groove you have made; see that they are open enough for the syrup to boil into the groove instead of from the edges and out in the oven; as the pie cools the syrup runs back from the groove to the pie. See full directions in Chapter III (Pastry), for Pastry.