Instructions: Pare and stew some tart, juicy apples until tender, then rub through a sieve. To a cup of the hot mixture add a tablespoon of butter and a cup of sugar and stir until thoroughly blended; then add in succession the grated rind and juice of half a lemon, the yolks of two eggs beaten with half a cup of cream and, if desired, a third of a cup of wine. Line a deep pie plate with pastry, brush with white of egg and sprinkle with a third of a cup each of raisins and chopped nuts

(either English walnuts or almonds). Pour in the apple mixture and bake in a moderate oven. Cover with a meringue. Brown in a very slow oven.

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