Apple Pie (1)

Take eight russe-tings, or lemon pippin apples; pare, core, and cut not smaller than quarters; place them as close as possible together into a pie-dish, with four cloves; rub together in a mortar some lemon-peel, with four ounces of good moist sugar, and, if agreeable, add some quince jam; cover it with puff paste; bake it an hour and a quarter. (Generally eaten warm).

Apple Pie (2)

Pare, quarter, and core the apples; cut them into thin bits. Put into the bottom of a pie-dish a table-spoonful of brown sugar, with a tea-spoon-fiil of grated ginger and lemon-peel, then a layer of apples, and so on alternately, till the dish is piled as full as it will hold. The next day wet the rim of the dish, line it with puff or tart paste, brush it with water, and cover it with paste; press the edge all round, notch it with a paste-cutter, and make a small hole with the point of a knife in the middle. It may be seasoned with two table-spoonfuls of lemon or orange marmalade, pounded cinnamon, mace, and cloves, in addition to the ginger and lemon-peel.

Apple Pie With Muscadel Raisins

Peel twenty renneting apples, cut them in quarters, and then cut each quarter into five or six pieces; toss them in a pan with four ounces of sugar in powder, (over which should be grated the peel of a lemon), four ounces of butter lukewarm, and four ounces of fine muscadel plums. Line the edge of a deep dish with a good puff paste, then put in your fruit, and cover your dish with a good puff paste a quarter of an inch in thickness, glaze with the white of an egg, and strew sugar over it. Let it bake an hour in a moderate oven, and serve it hot.