No. 153 Swiss Apple Pie
Peel, core, and quarter some apples. Boil the peel and the cores with a few cloves in ½ pint of water, and sugar enough to sweeten it. Lay the apples in a pie-dish, mixing with them ¼ pound grocer’s currants which have been washed and dried in a cloth. Add to the liquor a glass of red wine and the grated rinds and juice of two lemons. Put this over the apples; slice in 2 ounces of butter; line the edges and top with light tart paste; bake 1 hour. When done, sift powdered loaf sugar on crust.