• Short crust pastry, using
• 4 oz. flour, etc.
• 1½ lb. cooking apples</

Line the sides of a 1½-pt. piedish with the pastry and decorate the edge.

Peel, core and slice the apples; put them in a saucepan and stew with the water and the lemon rind. When soft, pass through a nylon sieve. Return the apple pulp to the pan and reheat slightly, add the butter, brown sugar and egg yolks. Put the mixture into the