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Apricot Pie

Take an ordinary pie-dish and make sufficient tart paste, according to the size of tart proposed to be made; lay closely pressed around the border of the dish, previously moistened, a band of paste three inches wide and a sixth of an inch thick. Within the dish arrange halves of apricots to fill it (unripe fruit will do for these pies), a little sugar and an ounce or two of butter. Roll out some more paste to make a crust, and, wetting the band, cover over with the sheet of paste, press the edges down, and trim. Brush over the top with the white of egg and strew finely-broken sugar over it. Bake for an hour and a quarter, and serve hot.