1857 - The Great Western Cookbook

Apple Pie

DDV CULINARY

Take twelve apples, pare and cut them from the core,
into a stewpan, with a very small quantity of water;
stew them till they are soft,
and then put in two ounces of butter,
a little mace,
nutmeg,
and grated lemon-peel,
and sugar to the taste.
Line your pie-pans with good crust,
and when the fruit is cold, put it in,
and put on a rim and cover of puff-paste.
This will make three pies.