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Apple Meringue Pie

Roll out quarter pound pie paste, making it circular in shape, half inch wider than the pie plate. Lightly butter a pie plate, arrange the paste over the plate, press it down all around the edges with the fingers and neatly trim all around.

Peel and core six good-sized apples. Cut into halves, slice very fine, place in a bowl with one ounce sugar, half teaspoon ground cinnamon and one teaspoon vanilla essence; gently mix, then evenly arrange over the plate. Set the pie in the oven to bake for twenty minutes. Remove and lay on a table. Beat up to a froth the whites of two eggs, add two ounces granulated sugar and half teaspoon vanilla essence, lightly mix with a skimmer for half a minute, then nicely spread the preparation over the apples with the aid of a knife blade; sprinkle a tablespoon fine sugar over all, reset in the oven to bake for ten minutes longer, or till a nice golden colour. Remove and serve either hot or cold.