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(Pies And Pastry) - (The International Jewish Cook Book)

Line a pie-plate with a rich puff paste. Pare and grate four or five
large tart apples into a bowl into which you have stirred the yolks of
two eggs with about half a cup of sugar. Add a few raisins, a few
currants, a few pounded almonds, a pinch of ground cinnamon, and the
grated peel of a lemon. Have no top crust. Bake in a quick oven. In the
meantime, make a meringue of the whites of the eggs by beating them to a
very stiff froth and add about three tablespoons of pulverized sugar.
Spread this over the pie when baked and set back in the oven until
brown. Eat cold.

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