Double-crust apple pie, the filling enhanced with breadcrumbs, with sweet spices, or with honey, dried fruit etc.
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Take a shallow tin and line with pastry. Core about 4 large sour apples and cut them in thin rings and lay on pastry, jut overlapping each other. Fill the core holes with currants. Sprinkle sugar over all and a pinch of ground nutmeg (my mother puts a slice of lemon in the middle of the cake). Then cover with a thin layer of pastry. Bake in a hot oven and cut in fingers and eat hot for tea with Devonshire cream.
See also: Matrimony Cake, Northern Version
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