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3 lb. cooking apples
1/3 c. sugar
1/2 c. water
2 slices lemon
2 c. sifted, all-purpose flour
1 1/4 c. sugar
1 1/2 tsp. baking powder
1/2 c. butter
2 egg yolks
2 tbsp. butter
Dash of nutmeg and cinnamon

Peel and slice apples. Cook with 1/3 cup sugar, water and lemon slices until tender, not mushy. Drain and cool. Remove lemon slices. Sift together flour, sugar and baking powder. Cut in 1/2 cup butter with pastry blender until crumbly. Mix in egg yolks. Reserve 1 cup crumbs for top. Pat remainder of crumbs on bottom and sides of 9 inch springform pan. Fill with apples. Sprinkle on reserved crumbs. Dot with the 2 tablespoons butter. Sprinkle 1 tablespoon sugar over top with dash of cinnamon and nutmeg.

Bake at 350 degrees for 1 hour. Serve warm or cold, plain or with whipped cream or vanilla ice cream. Serves 6 to 8.

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