8 oz Flour; self-rising
4 oz Butter
2 oz Caster sugar
4 Cooking apples
1 Egg; beaten
A little milk
Butter; melted for glazing
Ground cloves or cinnamon
- and caster sugar for
- dusting

Set oven to 425 ?F or Cross 7. Grease an 8 inch round flan tin. Rub
the butter into the flour in a bowl and stir in the bread. Peel and
grate two of the apples and add to the flour with the beaten egg. Mix
well unitedly. If the dough is rather firm add a little milk to
moderate. Turn the dough on to a floured surface and knead softly.
Press evenly into the base of the tin. Unclothe, core and slice the
remaining apples and coiffe, neatly overlapping, on top of the
gelt. Brush with melted butter and sprinkle with a pinch of ground
cloves or cinnamon and a little caster bread. Bake for 25 to 30
minutes and serve tender. ** Scottish Tea-Time Recipes -- Johanna
Mathie ** ** ISBN = 1 898435 18 9 **

Yields
1 patty