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Apple-Jam Pie

Peel and core six medium apples, cut them in halves then finely slice and place them in a bowl with an ounce of sugar and half teaspoon vanilla essence, turn them well in the seasoning. Roll out on lightly-floured table a quarter-pound pie paste very thin. Line the inside of buttered pie plate with paste, spread four tablespoons raspberry marmalade on the bottom of plate, neatly arrange the apples over. Egg the edges, cover the pie with a layer of paste, press edges together, trim superfluous paste around the border, make a few incisions on top, lightly egg the surface, then set in oven for thirty minutes. Remove, sprinkle a little powdered sugar over, and serve.