Apple Filling

• 1½ pounds tart cooking apples, peeled and cored
• Juice of 1 lemon
• 2/3 cup

Grate the apples coarsely and immediately mix them with the lemon juice in a large bowl. Stir in the sugar, cinnamon, cardamom and flour. Place a heaping tablespoon of the filling on each round of dough. Top the filling with a dot of butter.

Brush the dough with beaten egg and sprinkle each pie lightly with granulated sugar before baking.