Apple Pie, No. 1

Pare, core and slice very thin juicy, tart apples, line a pie-dish with half puff paste, put in a layer of apples and one of sugar until the dish is full, heaping it up a little in the middle; cover the top with sugar, and break over the apples quince-jelly, cover with crust, and bake until the apples are tender; try them through the openings in the upper crust.

Apple Pie, No. 2

Pare, core and slice tart juicy apples, stew them in as little water as possible, rub them through a cullender, add a piece of butter the size of a walnut, sugar to your taste, and half the peel of a fresh lemon grated; bake between two crusts, half puff paste.

Pot Apple Pie

Prepare a nice crust, butter the inside of a round pot, line it with the crust, pare, quarter and core as many apples as will nearly fill the pot, put a layer in the bottom, season with sugar, cinnamon and a few lumps of butter; put another layer of apples seasoned as before, until the apples are all in; mix in a bowl a coffeecup of molasses and two of water, pour over the apples, and cover with a crust half an inch thick, - leaving an opening cut with your knife across the top both ways, - cover closely, and bake in the oven an hour and a half, or until the apples are tender, which you can ascertain by trying them with a fork through the opening in the top. When done, leave off the lid of the pot a few minutes, and shut up the oven until the top crust begins to brown; then take out and serve.

A Very Good Apple Pie

Take a large coffeecup full of light bread dough, work in it a piece of butter the size of an egg; fill a deep dish with apples sliced thin, put a little water on them, roll out the crust just to cover the dish, and bake until the apples are perfectly soft; then with a knife lift the crust off, lay it upside down on a plate a little larger than the crust; mash the apples with the back of a spoon in the dish they were baked in, put a piece of butter in them as large as a nutmeg, sugar to your taste; stir well together, spread them on the crust, grate nutmeg over the top, and you have a very nice pie. Better if eaten with cream.