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Dutch Apple Pie

Pare, core, and slice three pounds of apples, and wash and dry half a pound of currants; lay part of the apples in a dish, and strew over them the currants, some sugar, and the grated rind of a lemon. Take off the white part of the lemon, cut the pulp into thin slices, and spread them on the currants, add sugar and plenty of candied orange-and citron-peel sliced, and fill up with the remainder of the apples. Cover with a light paste and bake in a rather quick oven for an hour or more. Probable cost, 1s. 6d. Sufficient for seven or eight persons.