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Apple Custard Pie

Stew six large mealy apples, sweeten and flavor to taste. Take three eggs and separate the whites and yolks. Beat the yolks until light and add to the cooked apples. Then beat the whole mixture, which should become very light. Line some pie tins with paste, pour in the mixture and set in the oven to bake. Beat the whites of the eggs to a stiff froth with sugar, flavor with vanilla or lemon.

When the pie is baked, take it from the oven, spread the meringue on the top, and put back in the oven for a few moments until set and slightly browned. -Emelia Cowell.