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Florentine Apple Pie

Pare and core 1 pound of fine apples. Stew, but do not let them break in a syrup of 1 pint of water, and 1/2 pound sugar. Fill a dish with a layer of puff paste, arrange the apples inside, with orange marmalade in the centres of each, and a little chopped citron here and there, the syrup boiled down with a spoonful of vanilla, and poured over. Lay strips of paste across, bake, and when cold serve with whipped cream.