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French Apple Pie

Line a plate with puff paste, brush it with egg, prick it with a fork, and bake it until light and brown. Fill it with a mixture of 8 baked apples, free from cores and skin, rubbed to a puree with 4 ounces of sugar, 1 ounce of butter, the grated rind of a lemon, and yolks of 2 eggs. Cook it for 10 minutes, pour it in, and cover with strips of paste. Bake until brown.