• 1 lb. apples
• 1 tablesp. water
• 2–4 oz.

Peel, core and thinly slice the apples. Put them into a small saucepan with the water, granulated or demerara sugar, and cloves if used. Cook very slowly (with the lid on the pan) until the apples are soft, stirring occasionally to prevent them from burning. Remove the cloves. Put the apples into the bottom of a well-greased pie-dish.

Cream together the fat and castor sugar. Beat