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Quince Pie

Line the edges of a pie-dish with a short paste. Fill the dish with quinces, pared, cored, and quartered, sprinkle a little sugar on the top, and add a pinch of grated lemonpeel. Moisten the edges, cover the dish with pastry, and bake in a moderate oven. Sift a little powdered sugar over the pie before sending it to table. Time to bake, according to size.