Apple Pie
Peel and slice tart apples and place in stewpan with barely enough water to keep from burning. Stew till but half tender (and unbroken); fill a pastry-lined dish or pan, which has sugar and butter sprinkled and dotted over the bottom, with layers of the apple, alternating with the sugar and butter till dish is full. On top sprinkle flour and nutmeg or cinnamon or grated lemon peel and pour over the whole three-fourths cup of the apple-syrup or water and sugar. Place a pastry cover over the top and slash well. The pastry lining should be baked till a light brown before the apples are added. For the paste see Introductory Recipes.