Rabotte de Pommes ou Douillon Normand

Ingredients

• Apples, prepared as for "à la Bonne-femme"
• Lining paste (pâte à foncer)

Instructions

1. Prepare the apples as for those "à la Bonne-femme".
2. Enclose each apple in a sheet of lining paste.
3. Cover each Rabotte with a scalloped round of the same paste.
4. Dish them, score them, and bake in a hot oven for a quarter of an hour.