THE APPLE 31 



which has sugar and butter sprinkled and dotted over 

 the bottom, with layers of the apple, alternating with the 

 sugar and butter till dish is full. On top sprinkle flour and 

 nutmeg or cinnamon or grated lemon peel and pour over 

 the whole three-fourths cup of the apple-syrup or water 

 and sugar. Place a pastry cover over the top and slash 

 well. The pastry lining should be baked till a light brown 

 before the apples are added. For the paste see Intro- 

 ductory Recipes. 



APPLE CUSTARD PIE 



For one large pie use one pint of apple Sauce and a table- 

 spoon of butter, the yolks of three eggs beaten well with a 

 pinch of salt and half a cup of sugar. Beat this into a 

 pint of hot milk and bake in shallow tin or dish lined with 

 crust. (Pastry must be baked before pouring in the 

 custard). Flavour with lemon or spice. When done 

 spread over the top a meringue made with the whites of 

 the eggs and a half cup of sugar. 



APPLE TART 



Fill a baking dish with apple sauce mixed with two 

 tablespoons of apricot or lemon marmalade. Finish as for 

 apple custard pie, dotting the top with chopped citron or 

 candied cherries or angelica. Or a simple meringue may 

 be substituted. 



ENGLISH APPLE TART 



Core and pare tart apples; stew whole with as little 

 water as possible till tender, though unbroken. Line the 

 edges of a baking dish with thin pie paste ; fill centre of 

 the dish with the apples, in the middle of each dropping 

 a little orange or other marmalade. Cover the top with 

 a lattice of pastry strips and bake quickly till brown. 

 Serve hot. 



