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Vi cup sugar Vi cup pulverized almonds one-third cup raisins */j lemon 2 large or 3 medium tart cooking apples '/j teaspoon cinnamon 4 tablespoons melted butter
Roll the pie crust to about one-eighth inch thick and line a tart pan with it. Paint it generously with apricot jame and refrigerate.
Beat egg yolks and add sugar gradually, beating continuously until eggs are thick and lemon colored. Add pulverized almonds and raisins. Peel the apples and rub with cut lemon. Grate them onto a paper towel, then bring the towel up around the apples and give them a press to remove some
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