1. Put the water and lemon juice in a large saucepan. 2. Halve, core and peel the apples and drop them in the lemon water to prevent discoloring. 3. Add another 1/2 cup of water, if necessary, to cover the apples. 4. Cover the pan and bring to a boil quickly. 5. Reduce heat and simmer uncovered for 3-5 minutes, until apples are just barely tender. 6. Remove apples from the pan and drain them. 7. Preheat oven to 350F. 8. Butter a 10-inch pie plate. 9. Separate the eggs. 10. Put the egg whites in a mixing bowl with a pinch of salt and whip them until stiff peaks form. 11. In another bowl, cream the butter and sugar. 12. Stir in the egg yolks and almonds. 13. Mix a spoonful of whipped egg whites into the creamed mixture then gently fold in the rest of the egg whites. 14. Place the apple halves, flat side down in the buttered pie plate. 15. Pour the almond topping mixture over the apples and gently smooth the batter between the apples. The tops of the apples will peek through. 16. Bake for 35-40 minutes until golden brown. 17. Serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
