5 lg. cooking apples, peeled and cut into eighths
1/2 c. sugar
1/2 c. water
pastry for 1-crust 9-inch pie, unbaked
1 egg
1/2 c. heavy cream

Put apples in saucepan with sugar and water. Bring to boil, cover and simmer for 10 to 20 minutes or until apples are tender. Drain, reserving syrup, cool apples slightly and put in 9-inch pie pan lined with pastry. Beat eggs and cream together and stir in reserved syrup. Pour over apples.

Bake in pre-heated moderate oven (350°F) for 30 minutes or until firm.