Method.—Make some pastry according to directions given for short crust (the quantity made from ¾ lb. of flour will be sufficient).
Roll out the paste in an oval shape to a quarter of an inch in thickness.
Invert a pint pie-dish, lay the paste over it, and cut it the size and shape of the under side of the dish.
Roll out the remaining pieces, and cut in strips about one inch wide.
Wet the edges of the pie-dish, and lay them evenly round it.
Peel, core, and quarter the apples.
Put them into the pie-dish, mixing them with the sugar.
Pile them up well in the middle of the dish, pressing them to an oval shape with the hands.
Pour in the water, and sprinkle over the lemon rind or cloves.
Wet the edges of the pastry, lining the dish, and put over the piece reserved for the cover.