Fresh out of college in my first apartment in Boston, I decided to bake an apple pie, carefully following the recipe. After it was in the oven for a while and starting to smell good, I checked it out and it seemed to be growing higher and wider. Checked again in a few minutes and it was even bigger. Another check and the crust was bubbling up and flowing over the sides! I was beginning to think that it would fill up the oven and force the door open like I saw in a 3 Stooges episode! But I persisted and trimmed off the excess and let it finish baking. Tasted good, but the crust was more than a little cake-like. What was the problem? I had inadvertently purchased self-rising flour - something I had never heard of before. Not mistake I've ever repeated in the last 45 years.

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