12 firm Michigan apples
1/3 c. sugar
2/3 c. water
1/2 lb. butter, less 2 tbsp.
1 1/2 c. sugar
4 egg yolks
Juice of 1 lemon
4 oz. blanched ground almonds
6 egg whites

Preheat oven to 350 degrees. Peel, core and slice apples. In a large pot over low heat, dissolve 1/3 cup sugar in 2/3 cup water. Add apples and cook until just tender. Drain off juice and place apples in large oven-proof baking dish.

Cream together the 1 1/3 cups sugar and the butter until light and fluffy. Beat into creamed mixture the 4 egg yolks, one at a time, then add the juice of the lemon and the ground almonds.

Beat 6 egg whites until they are firm, and fold into batter. Spoon over apples. Bake 40 minutes, or until golden color. Serve at room temperature. Serves 10.