Make some "rough puff paste" (see recipe); roll half of it thin; line a pie-plate; peel and cut up some fine baking apples; fill the pie (see Chapter III (Pastry)). Grate the rind of a lemon or some nutmeg over it; put two table-spoonfuls of sugar, or more if apples are tart, and half a cup of water over it; roll out the rest of the paste for cover, the third of an inch thick, and cover as directed elsewhere.

Apple Pie, No. 2

Make some very nice apple sauce - which must be long and slowly stewed till it is almost jelly; flavor with lemon peel and a little juice; line a pie-plate with "rough puff" paste; cut some strips an inch and half wide, lay this round the edge over the lining so as to make a double edge, pressing only the lower part of the strip; pour in the apple sauce, which must be cool; sift sugar over thickly; cut thin strips of the paste, twist them and lay them over in cross-bars; in every open square stick half a blanched almond if wanted ornamental, or else after it is baked a saltspoonful of red jelly in every square opening.

This pie may be made with any preserve.