2 lbs. apples; 3/4 cup sugar; 2 cups milk; 4 eggs; flavouring.
Peel, core and slice the apples, and stew them with 1/2 cup of the sugar and 2 or 3 tablespoons water. A few pieces stick cinnamon may be added if desired. When tender pass through a sieve. In the meantime bring milk to the boil, then remove from fire, add the rest of sugar and pour on to the beaten yolks of eggs, then cook over hot water until the mixture thickens, but do not allow to boil, and flavour as desired. Place the apple pulp in a pie-dish, pour on the custard, and cover with the egg whites beaten until stiff and sweetened with a little castor sugar. Put in a cool oven to slightly brown the meringue.