Pies are with apple filings, Bulgarian by, Berlin, French .

 By Bulgarian.

Sieved 175 gr of flour, form a deep, put three tgl.sp. of sugar, one egg, vanilla, 75 gr of butter oil, or margarine, form pastry. Infuse 20 min,after roll till  layer, apply on spreaded form,for cover and endges. And on a top  put one kg stewed or raw apples,add risin, and bake in moderate baked oven.

And cook jelly of 1/3 l. apple juice and gelatine, and pour over on a cooked pie.

By Berlin.

And cook purée of one kg apples, as shredded, and mixed with 2 tbl.sp. starch, cinnamon, raisin , form pastry of 300 gr a flour, 100 gr margarine, 3 tbl.sp. of sugar, salt pinch, 2 eggs, separate on two non-same parts. And big layer form put on   spreaded   with an oil a form, for close edges, cover with a same apples layer, and other pastry roll till cookie, cut rings, and put on apples tops and bake in moderate hot oven, ready pie pour over a melted oil, and  sprinkle with sugar powder.

French by.

20 gr of yeasts dilute in 125 gr of milk, form pastry of 300 gr a flour, 2 1/2 tbl.sp. sugar, 65 gr margarine, pinch salt, shredding lemon peel, and milk with yeasts, roll his till ball, close a towel, put in warm place for rising. And shred one kg apples, add cinnamon, raisin, mix. And raised pastry roll till layer, put on form, put filling, and bake till a half ready. After  remove, and pour over a cream is bake till ready.

Cream cook of shaken  250 gr of fromage, with sugar, add 50 gr of starch, add 2 eggs, and ready pie sprinkle with melted butter oil.