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Puff Paste: Cover

Roll pie crust to the thickness desired. Place upon a pie pan, shaping it carefully, and cut round the edges with a sharp knife. Cover the bottom of the crust with a thin layer of sugar, dust with flour, then fill the crust with quarters of pared and cored apples. Dust with salt, add plenty of sugar-if the apples are very tart-roll an upper crust and lay over them, trim around the edges, press the upper and lower crusts together, bake until the apples are soft and the top and bottom crusts are nicely browned.

Raspberry Pie.