• 5 large or 10 medium apples
  • (1 spoon rum)
  • (¼ glass raisins)
  • ( glass sweet almonds, plus 10 bitter almonds)
  • 1–2 spoons cherry jam
  • a little preserved orange rind
  • lb, or 2 glasses, flour
  • 1 very full glass fine sugar
  • ¼ lb butter
  • 5 egg yolks


Beat 5 egg yolks and ¼ lb sugar until white. Add 2 glasses flour, ¼ lb butter, a little lemon zest, and 1 spoon rum, if desired. Knead thoroughly and roll out on the table to the thickness of the blunt side of a knife. Cut out 2 rounds of dough and line the bottom of a tin pan with one. Also cut out a strip of dough and press this strip against the interior wall of the pan. Fill the pastry casing with apples, prepared as follows:

Peel and thinly slice 10 medium or 5 large apples, pour on 1 spoon table wine, and stew slightly. Mix with ¼ glass raisins, ( glass ground sweet almonds and several bitter almonds,) ½ glass fine sugar, 1–2 spoons cherry jam, and preserved orange rind. Cover this mixture with the other round of dough. Crimp the edges, paint with egg white, sprinkle with rusk crumbs and sugar, and bake for 1½ hours.

Turn out onto a platter an hour before dinner. Let the pie cool a little, then cover it with 3 egg whites beaten with ¼ lb sugar. Brown in the oven and serve after decorating the top with jam.