2 c. flour
1 c. butter
2 tbsp. sugar
Apples, pared & sliced (about 8 lg.)
1/2-1 c. sugar (depending on tartness of apples)
1 tsp. cinnamon
1 tsp. nutmeg
3 tbsp. lemon juice

CUSTARD:

2/3 c. sugar
1/3 c. cornstarch
1/3 tsp. salt
2 c. milk, scalded
3 eggs, separated
2 tbsp. butter
1/2 tsp. vanilla

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. vanilla
6 tbsp. sugar

Mix flour, 1 cup butter and 2 tablespoon of sugar like pie crust. Pat into 13 x 9 inch pan. Fill crust with apple slices about 2 inches thick. Sprinkle with sugar, cinnamon and nutmeg to taste. Squeeze lemon juice over apples. Bake at 350 degrees about 1 hour.

For custard, blend 2/3 cup sugar, cornstarch and 1/3 teaspoon salt. Slowly stir in hot milk; cook, stirring until thick. Add 1/3 of hot mixture to egg yolks, then add to saucepan. Cook a few more minutes. Add 2 tablespoons butter and 1/2 teaspoon vanilla; spread over apples.

For meringue: Beat egg whites, cream of tartar and 1/4 teaspoon salt until soft peaks form. Gradually add 6 tablespoons sugar, beating until stiff and glossy. Beat in 1/2 teaspoon vanilla. Pile on top of custard. Bake in 350 degree oven 12-15 minutes, or until meringue is lightly browned.