Stew green or ripe apples, when you have pared and cored them. Mash
to a smooth compote, sweeten to taste, and, while hot, stir in a
teaspoonful butter for each pie. Season with nutmeg. When cool, fill
your crust, and either cross-bar the top with strips of paste, or bake
without cover.
Eat cold, with powdered sugar strewed over it.