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Apple Pies

Use either a good puff-paste or rub together half a pound of butter to every pound of flour used, until evenly mixed; then pour in a little cold water and salt, and stir up with two fingers drawing in the flour gradually. Spread some of the flour on the table, and pat the paste into a smooth mass in it; roll out the paste once, fold up as you would a napkin, and it is ready to use. Cover each patty-pan with a layer of paste, rolled thin. Peel some good apples, slice them off the cores into the pie, and cover with another crust; cut off the edges by pressing with both hands against the patty-pan, turning it round at the same time. Bake in a slack oven until the apples are done, say from fifteen to thirty minutes. If desired, a little nutmeg or cinnamon may be added, dredge a little flour over and add before the top crust is put on. A little sugar dusted over the top after they are baked improves the appearance.