Apple Pie

Puff paste, apples, sugar (brown will do), a small quantity of finely minced lemon peel, and lemon juice.

Prepare the paste (see recipe Puff Paste), spread a narrow strip round the edge of your baking-dish, and put in the fruit, which you have previously peeled, cored and cut into convenient slices. Sweeten according to taste and add the flavoring; cover with a pie crust, making a small hole in the middle, and place in the oven to bake. When nearly done, ice the crust with the white of an egg beaten to a froth and spread lightly over it. Sprinkle with white sugar and replace in the oven until done.

Orange and Apple Pie

Puff paste, oranges, apples, sugar.

Cover a tin pie-plate with puff pastry and place a layer of sliced oranges, with the pips removed, on it, and scatter sugar over them; then put a layer of sliced apples, with sugar, and cover with slices of oranges and sugar. Put an upper crust of nice pastry over the pie, and bake it for 1/2hour, or until the apples are perfectly soft. Take the pie from the tin plate while it is warm, put into a china plate and scatter sugar over the top.