APPLE PIE

Line a plate with plain paste, fill with apples that have been pared, cored and cut in eighths until it is piled as high above the edge as the bottom of the plate is below. Cover with either plain or puff paste and bake till apples are soft, about thirty minutes. (Try them with a fork.) When done boil three- quarters cup sugar in one-quarter cup of water five minutes. Pour this syrup boiling hot through the holes in the crust. Tilt the pie a little until the syrup shows through on every side. If you choose to put in the sugar before baking, sprinkle three- quarters cup over the apples when the pie is little more than one-half full, cover with remainder of apples and put on crust as usual. Take a strip of cotton one inch wide and long enough to go around the plate, wring it out of cold water and bind the edge of the pie with it. If pulled from the pie as soon as taken from the oven, it will leave no mark.