(Recipe #15, page 121)
Place a pie-crust rim around a deep dish, fill the dish with peeled, quartered apples and sprinkle layers generously with sugar and lemon peel or cinnamon. In springtime, if the apples are no longer tender and juicy, add a couple of cups of wine and lemon slices. Then place the crust on top and proceed as described in no. 9.
Note: This pie can also be made with plums or cherries.
Translated by David Green.