_Pastry for two-crust pie._—Double the recipe for baked pastry shell. Form dough into two balls, one slightly larger than the other. Roll out larger ball and fit into piepan. Roll remaining dough for top crust; make small slits to let steam escape during baking. Put filling into pastry-lined pan and top with second crust. Fold edges of pastry under and press together firmly to seal. Bake as directed in pie recipe. Apple pie _9-inch pie, 6 to 8 servings_ Pastry for two-crust pie (p. 21) 1 Sugar ¾ cup Cornstarch 1 tablespoon Cinnamon ½ teaspoon Apples, tart, pared, sliced 6 cups _Preheat oven to 400°F. (hot)._ Prepare pastry. Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined 9-inch pan. Top with second crust. Fold edges of pastry under and press together firmly to seal. Bake 50 to 60 minutes or until filling is bubbly and crust is lightly browned. Apple turnovers _6 turnovers_ _Pastry_ Flour, unsifted 1½ cups Salt ¾ teaspoon Shortening ½ cup Cold water About 3 tablespoons Butter or margarine 2 tablespoons _Filling_ Apples, tart, pared, sliced 1½ cups Sugar ¼ cup Salt ⅛ teaspoon Cinnamon ¼ teaspoon Nutmeg ⅛ teaspoon Mix flour and salt thoroughly. Mix in shortening only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing. Add water, a little at a time, mixing lightly. Dough should be just moist enough to cling together when pressed. Shape dough into a ball. Roll out on a lightly floured surface until dough is about 12 by 12 inches. Dot with butter or margarine. Fold pastry so that two sides meet in center. Press folded pastry with fingers. Fold ends to center and press with fingers. Wrap in waxed paper and chill. Divide pastry into six balls. Roll each ball out on a lightly floured surface to make a 6-inch square. _Preheat oven to 400°F. (hot)._ Place about ¼ cup apples onto half of each pastry square about ½ inch from edges so that when top is folded over the turnover will be triangular. Mix sugar, salt, cinnamon, and nutmeg. Sprinkle apples with sugar mixture. Moisten edges of pastry squares. Fold pastry diagonally over apple mixture. Seal edges with a fork. Prick tops of turnovers. Bake until lightly browned, about 25 to 30 minutes. Gingerbread _9 servings_