Boil one quart of water with one cup of canned, fresh or dried apples, three-quarters of a pound of granulated sugar, until apples are soft, then stir into it three ounces (or five tablespoonfuls) of dissolved corn starch; remove from the stove and when cool add five to six eggs, one-half teaspoonful salt, the juice of three lemons, two grated lemon peels, and one tablespoonful butter; strain all through a colander and fill into pie dishes lined with plain pie crust. If you want French lemon pie, line flat pie dish with American puff paste, scallop the edge with your fingers or a knife, fill in the cream and lay four bars of the same paste over the top and four more crosswise over them, This is the finest lemon pie found in twenty years' practice.