Stewed Apple Pie.
1 pint of stewed apple.
1/2 pint of sugar.
1/5 of a nutmeg, grated.
Half the rule for delicate paste.
Cover with a thin crust a pie plate of medium size. Roll a piece of the paste into a narrow strip about one fourth of an inch thick, and long enough to go around the edge of the plate. Wet the edge of the undercrust with cold water and lay the narrow strip of paste over it. Now fill the plate with the seasoned apple. Roll the remainder of the paste a little larger than the pie plate. Place a larger plate on this, upside down, and cut around it. Remove the plate, cut a slit in the centre of the paste, and cover the pie, fulling the crust on a little. Bake in a moderately hot oven for forty-five minutes. Less sugar may be used, and any flavor may be substituted for the nutmeg. It must be remembered, however, that nutmeg, cinnamon, and lemon are the best flavors for apple.