Slice the apples but do not peel them. Fill the pie with them and cover with bits of butter and one and one-half cupfuls of sugar. Do not add any other seasoning, as the crab-apples have a flavor all their own.
One peck of crab-apples put on to cook in one-half vinegar and one-half water. Cook until apples are all soft. Then strain and measure juice. Put two tablespoonfuls of broken cinnamon, two tablespoonfuls of whole allspice, one tablespoonful whole cloves in two muslin bags and put into juice. Cook, and when the spice tastes just right, not too strong, take the bags out. Cook the juice until it jellies, when tried with one tablespoonful of juice and same of sugar. Have the same quantity of sugar in a bowl as you have of juice. Pour the juice onto sugar. When sugar is dissolved, it will thicken. Pour it into glasses. Sour apples can be used the same way.
Wash and clean out any imperfections in apples but do not cut up or pare. Almost cover with water and cook slowly until soft enough to strain. Allow first to drain through a colander, then allow the juice to drip through a jelly bag, without squeezing. Add a cupful of sugar to each cupful of juice and boil twenty minutes, removing scum as it rises. Strain again and pour into jelly tumblers and when cold cover with melted paraffin.