A Plain Apple-pie ( Miss Amanda Newton ).
Slice pippin apples, and put them between two layers of pie-paste, with enough water to keep them moist. When they are baked, lift the crust carefully off with a knife, and put it aside; now mash the apples with a spoon, season them with plenty of sugar, butter, and grated nutmeg; replace the top crust and sprinkle sugar over it. These pies are especially nice when freshly made, then allowed to cool, and served with cream poured over each piece as it is cut, ready to be eaten.
I think the flavor of the apple is better preserved in this manner than if the seasoning were cooked in it. However, many stew the apples first, before baking them in the pie.