(Recipe taken from a 1934 Rumford Complete Cookbook)3 large tart apples
1/2 cup sugar
2 eggs
1/2 pint milk
Nutmeg or cinnamon to taste
Paste Peel, core and stew the apples with just enough water to prevent burnig, rub through a sieve, and add the sugar and spice. Beat the eggs- yolks & whites separately, Add the yolks to the millk, stir in the flavored apples, and fold into the mixture the stiffly-beaten whites of the eggs. Line a deep pie plate with paste, pour in the filling, and put strips of paste lattice-fashion over the top. Bake in a moderate oven about half an hour.
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