How to Make a Pie

Lap one-half over the other and cut three or four slits about a quarter of an inch from the folded edge (this prevents the steam from escaping through the rim of the pie, and causing the juices to run out from the edges)

Fill your pie-plate with your prepared filling

Wet the top edge of the rim

Lay the upper crust across the centre of the pie

Turn back the half that is lapped over

Seal the two edges together by slightly pressing down with your thumb

Notch evenly and regularly with a three-tined fork, dipping occasionally in flour to prevent sticking

Bake in a rather quick oven a light brown, and until the filling boils up through the slits in the upper crust