Sliced Apple Pie

Line pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of butter and a table spoonful of water; dredge in flour, cover with the top crust, and bake half to three-quarters of an hour; allow four or five tablespoonfuls sugar to one pie. Or, line pans with crust, fill with sliced apples, put on top crust, and bake; take off top crust, put in sugar, bits of butter, and seasoning; replace crust and serve warm. It is delicious with sweetened cream.

Apple Pie

Fill the pie crust with sour, juicy apples, pared and sliced thin, put on the upper crust and bake until the apples are soft, then remove the upper crust, adding sugar to taste, a small piece of butter, and a little grated nutmeg; stir this well through the apples, and replace the crust.

Apple Custard Pie

Two eggs, four or five apples grated, a little nutmeg, sweeten to taste; one-half pint of new milk or cream, pour into pastry.

Apples

Two pounds of apples, pared and cored, sliced into a pan; add one pound sugar, the juice of three lemons, and grated rind of one. Let boil about two hours; turn into a mold. When cold serve with thick cream.

Apple Custard Pie

Stew sour apples until soft, and press through a colander; use the yolks of three eggs, butter the size of an egg, with sugar and seasoning to taste, for each pie; spread whites over the top when baked.