A lot like apple pie without the crust, this old Pennsylvania Dutch recipe is perfect for gluten-free diets. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Ingredients: [‘apples’, ‘sugar’, ‘butter’, ‘nutmeg’, ‘cinnamon’, ‘lemon juice’, ‘eggs’, ‘powdered sugar’, ‘vanilla extract’]
Quantity of Ingredients: [“1 (20 ounce) can apples, slices (or use your own recipe for stewed apples)”,”1/4 cup sugar”,”2 tablespoons butter”,”1/2 teaspoon nutmeg”,”1/2 teaspoon cinnamon”,”1 tablespoon lemon juice (fresh is best)”,”3 eggs, separated “,”1/4 cup powdered sugar”,”1 teaspoon vanilla extract”]
Number of Servings: 6
Steps: [‘Preheat oven to 350°F.’, ‘Combine apples, sugar, butter, spices and lemon juice; mix well.’, ‘Beat the yolks of eggs and add to apple mixture.’, ‘Beat whites until light and stiff; add powdered sugar and vanilla.’, ‘Pour apple mixture into a buttered baking dish.’, ‘Top with meringue.’, ‘Bake for about 20 minutes.’]