Untested - Apple Pie (1767)

Food in England, Dorothy Hartley, p 418

1. I'm fascinated by the instruction to boil the peel and cores.

"Make a good Puff paste crust and lay some round the sides of the dish, quarter the apples thick, throw in some sugar with a little lemon peel minced fine, and a clove here and there, and then the rest of the apples. Boil the cores and peel, with a blade of mace, and some more sugar till it be very good [i.e., a thick syrup], pour over so that the dish is full, put on your upper crust and bake. Serve it smoking hot, with sugar dredged upon it and cream with it."

2 recipes of pie crust
2 1⁄2 lbs apples
1⁄3 + 1⁄4 cup sugar
2 tsp lemon peel, finely minced (or try 1 Tbsp apple cider vinegar)
6 whole cloves
A fragment of mace

1. Roll out half the pie dough and line the pie plate with it. Evenly sprinkle in 1⁄3 cup of sugar and the lemon peel, and distribute the cloves.
2. In a saucepan mix in 1⁄4 cup of the sugar and all of the mace.
3. Peel and core the apples. As you're going along, mix the peelings and cores in the saucepan blend, and slice the apple flesh into 1⁄4" thick wedges. 
4. Arrange the apple flesh in the lined pie plate.
5. Bring the apple peel and core and sugar to a boil and cook until it turns into a thick syrup (like, soft candy stage or just thick?).
6. Pour over the apples.
7. Roll out the top crust and lay it over the pie, dampening the edges and pinching either with your fingers or with a fork.
8. Bake at 375F for 40-60 minutes, rotating front-to-back halfway through. (May need to protect the edges of the crust for 20 minutes if it tends to burn?)