Lay puff-paste in a soup plate. Put in the mixture, and bake it half an hour.
Do not grate sugar over it.
- A pint of stewed apples.
- Half a pint of cream, or two ounces of butter.
- A quarter of a pound of powdered sugar.
- A nutmeg grated.
- A table spoonful of rose-water.
- A tea-spoonful of grated lemon-peel.
Stew your apple in as little water as possible, and not long enough for the pieces to break and lose their shape. Put them in a cullender to drain, and mash them with the back of a spoon. If stewed too long, and in too much water, they will lose their flavour. When cold, mix with them the nutmeg, rose-water, and lemon-peel, and two ounces of sugar. Stir the other two ounces of sugar, with the butter or cream, and then mix it gradually with the apple.
Bake it in puff-paste, in a soup-dish, about half an hour in a moderate oven.
Do not sugar the top.
Fruit pies for family use, are generally made with common paste, allowing three quarters of a pound of butter to a pound and a half of flour.
Peaches and plums for pies, should be cut in half, and the stones taken out. Cherries also
