3042 A pirog made from whole apples, covered with applesauce

• 15 rather large apples
• ½ glass each almonds and raisins
• ¾

Peel and core 10 apples. Bring to a boil twice in water, turn into a coarse sieve, and cool. Stuff with finely ground almonds mixed with raisins and sugar or fill with jam.

Arrange the apples on a platter and cover with the following purée. Bake 5 large apples, rub them while still hot through a fine sieve, sprinkle on ½