Instructions: Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add cornstarch mixture to hot syrup gradually, return to heat and cook until thickened to the consistency of pudding, stirring constantly.

Cool slightly. Pour into pie crust. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in 400 F oven.

Notes: The filling never thickened enough. Anything less than pudding consistency just doesnt work.

Now, here is something Neil and I tried last night. It tastes something like apple pancakes to me... We still need to get the consistency of the filling right, but I think it may just be a matter of more corn starch.

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