1 egg
3/4 c. sugar
1/3 c. flour
1 1/4 tsp. baking powder
1/8 tsp. salt
1 tbsp. lemon juice
1/2 c. chopped apples
1/2 c. chopped nuts
1/3 to 1/2 c. seedless red raspberry preserves

Beat egg well; gradually add sugar and beat until light and creamy. Combine flour, baking powder, and salt; sift into egg mixture. Blend well. Pour lemon juice over apples; fold apples and nuts into mixture. Turn into a greased and floured 8 inch pie pan. Spoon raspberry preserves on top. Bake at 325 degrees for 30 minutes. Serve warm with whipped cream, ice cream, or Cool Whip.