Apple Pie

Butter a tin plate and lay on it a flat of short paste (No. 135) an eighth of an inch thick; dampen the edges lightly and lay all around a band of puff paste three-sixteenths of an inch thick and three-quarters of an inch wide. Cut four medium apples in four; peel, suppress the cores and pips and mince them up; put them in a vessel, adding two spoonfuls of apple marmalade (No. 3674), three tablespoonfuls of sugar and a pinch of ground cinnamon; stir all together and pour them into the plate, dressing the apples in a dome form; wet the edges of the pie and cover over with a flat of puff paste (No. 146) an eighth of an inch thick and of the same diameter as the pie. Fasten both pastes together, cut away all the surplus and pinch the edges all around; egg over and trace a rosette on top with a small kitchen knife, then bake in a hot oven for three-quarters of an hour to one hour or even an hour and a quarter, according to the thickness of the apples and the heat of the oven.