6 oz. apples, 1/4 lb.
Spanish onions, 1 hard-boiled egg, a little butter, pepper and salt to taste,
some paste for a short crust. Peel and cut up the apples and onion, stew gently
with a little water. When nearly tender, season and add the butter, turn the
mixture into a small pie-dish, quarter the egg, and place the pieces on the
mixture, cover with a crust, and bake the pie 1/2 hour.