Home › The Principles of Cookery › Apples in Pastry

Apples in Pastry

Peel and core two pounds of apples. Put them into a pint of cold water with two pounds of loaf sugar, a little cinnamon, the juice of a small lemon, and a little butter. Boil to a pulp. Well oil a pie-dish: line it with good pastry about half an inch thick, and bake it in a quick oven. Place the apple pulp inside, pour custard over it, and ornament with alternate dots of red jelly and white of egg. Lift the pastry out of the dish before serving. Time to bake the pastry, twenty minutes. Sufficient for five persons. Probable cost, 2s. 6d.