Ingredients:

1 ½ lbs (750 g) peeled, cored and quartered Devonshire cooking apples

zest of 1 lemon,

½ oz butter,

2-3 oz (50 -75g) granulated sugar,

2 large eggs, separated

4oz (100gm) caster sugar

Method:

Place the apples, lemon juice and granulated sugar in a buttered saucepan, cover with a lid, and cook until the apples have turned to a soft pulp. Remove from the heat and stir in the egg yolks, mixing thoroughly. Pour the mixture into a pie dish and allow to cool. To make the meringue, place the egg whites into a clean basin, whisk until light and snowy, and then gradually whisk in the caster sugar until the meringue forms stiff peaks. Pile on top of the apple mixture, and sprinkle with a little caster sugar. Bake in a moderate oven until the meringue is a pale caramel colour. This is good with Devonshire cream, or thick yogurt. Serves four to six. (Yum)