6 oz. Allinson fine wheat meal
6 oz. King Arthur 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.

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