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German Apple Pie

Lightly butter a straight-edged pie plate and roll out on a lightly floured table a quarter pound pie paste to the size of the plate. Line the plate with paste, press it down at the bottom and sides, trim off at the edges and sprinkle two tablespoons apple jelly at the bottom. Peel, core and cut in halves four good-sized apples, then finely slice them, place in a bowl with half teaspoon vanilla essence and one ounce powdered sugar, mix well, nicely arrange apples over jelly, set in oven for fifteen minutes, then remove to oven door. Place in a bowl two fresh eggs, one ounce sugar, a few drops vanilla essence and two gills cold milk, sharply whisk for one minute, then strain through Chinese strainer over pie; reset in oven for fifteen minutes, remove, let rest for ten minutes and serve.