Take two cups of cooked apples, dried, canned or fresh, mix in one cup sugar more or less, amount of sugar depending on the sourness of the apples, stir in the juice of half a lemon, beat the whites of two or three eggs stiff, adding a pinch of salt. Now mix the egg whites into the apples, (the apple must be cool). Line pie pan with your pie dough and fill, for top crust lay strips one inch wide and one inch apart across the pie, then lay more strips across the other way, forming a sort of chequer board. Put in oven and bake a light brown.

If preferred the egg white can be put on top and not mixed in, but in this case the pie must first be baked, then the white put on and browned.