Apples (good luck finding “russetings, or “lemon pippins” today)
4 whole cloves
Lemon peel
4 oz. sugar (white or brown not specified)
Quince jam (optional)
1 layer pie crust for top

Take eight russetings, or lemon pippin apples; pare, core, and cut not smaller than quarters; place them as close as possible together into a pie-dish, with four cloves; rub together in a mortar some lemon-peel, with four ounces of good moist sugar, and, if agreeable, add some quince jam; cover it with puff paste; bake it an hour and a quarter. (Generally eaten warm).

From The Cook’s Own Book, Being a Complete Culinary Encyclopedia, by “A Boston Housekeeper” (Mrs. N. K. M. Lee), Boston, 1832

Comment: This is a straightforward apple pie of the chunky sort, as opposed to the more typical version wherein the apples are thinly sliced. Unless you have access to heirloom apples of the types specified, this might be best suited to fruit of the mushier variety–golden or red delicious perhaps, as opposed to a crisp Grannie Smith. And speaking of crispy things, you might want to consider grinding those cloves into powder before using. Biting into a whole clove when eating a mushy apple pie could be disconcerting and lead to painful dental work.  The mention of “good moist sugar” seems to suggest brown sugar, since white sugar was normally sold in solid form and grated into a granulated state before use.