An Apple Pye

Method

Make a good Puff-paste Crust, lay some round the Sides of the Dish, pare and quarter your Apples, and take out the Cores, lay a Row of Apples thick, throw in half your Sugar you design for your Pye, mince a little Lemon-peel fine, throw over and squeeze a little Lemon over them, then a few Cloves, here and there one, then the rest of your Apples, and the rest of your Sugar. You must sweeten to your Palate, and squeeze a little more Lemon; boil the Peeling of the Apples, and the Cores in same fair Water, with a Blade of Mace, till it is very good; strain it and boil the Syrup with a little Sugar, till there is but very little and good, pour it into your Pye, and put on your Upper-crust, and bake it. You may put in a little Quince and Marmalate, if you please.

Thus make a Pear-pye; but don’t put in any Quince. You may butter them when they come out of the Oven; or beat up the Yolks of two Eggs, and Half a Pint of Cream, with a little Nutmeg, sweetned with Sugar, and take off the Lid, and pour in the Cream. Cut the Crust in little three-corner Pieces, and stick about the Pye, and send it to Table.