6
oz. Allinson fine wheat meal
6
oz. white flour
4-1/2
butter
1
- egg
1-1/2
lbs. of apples
1
teaspoonful cinnamon
3
oz. castor sugar
and
a little cold water
Rub the butter into
the meal and flour, beat up the egg and add it, and as much cold water as is
required to make a smooth paste; roll out the greater part of it 1/4 inch
thick, and line a flat buttered tin with it. Pare, core, and cut the apples
into thin divisions, arrange them in close rows on the paste point down,
leaving 1 inch of edge uncovered; sift the sugar and cinnamon over the apples;
roll out thinly the rest of the paste, cover the apples with it, turn up the
edges of the bottom crust over the edges of the top crust, make 2 incisions in
the crust, and bake the cake until brown in a moderately hot oven; when cold
sift castor sugar over it, slip the cake off the tin, cut into pieces, and
serve.