• Short crust pastry, 12 oz. for large apples or 8 oz. for small apples

Make the short crust pastry; divide into six portions, shaping each into a round.

Mix the sugar and grated lemon rind or cinnamon. Peel and core each apple and put it on a round of pastry. Work the pastry round the apple until it is almost covered. Press the cloves, if used, into the centre of the apple; then fill the cavity with the sugar mixture. Seal the pastry edges by moistening sl