3 c. broad noodles
1 tsp. salt
1/2 c. melted butter
1/3 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. pecans, chopped
2 c. apples, peeled, cored, sliced or chopped
3 beaten egg yolks
3 stiffly beaten egg whites

STRAWBERRY GLAZE:

10 oz. pkg. frozen berries
2 tbsp. cornstarch

Cook egg noodles 20 minutes in 2 quart water with salt. Rinse in sieve under cold water. Put in bowl. Stir in butter. In another bowl, mix the next 6 ingredients. Add to noodles. Gently fold whites in. Bake in a well buttered 9 inch pie pan for 30 minutes at 350 degrees. Glaze it.

Defrost berries; drain off juice. Add water to make 1 cup. Bring to boil. Mix cornstarch with 1/4 cup juice or water. Slowly stir into hot juice, cooking and stirring until thick and clear (about 5 minutes). Cool slightly. If too thick, hot water thins. Add berries; spread on top of pie. Refrigerate overnight. Decorate with whipped cream, green tinted sliced pecans. Should be served very cold.