Ingredients

• Apples, cooking-tart 8 each
• Lemon Juice 1/2 lemon
• Water 1/2 cup
• Sugar 1/2 cup
• Nutmeg 1/4 teaspoon
• Cinnamon 1/4 teaspoon
• Raisins or Currants (optional) 1/2 cup
• Bread, white slices 8 slices
• Butter or margarine 1/2 lb.

Method

1. Peel, core and slice apples as for pie, place in stew pot, add lemon juice, water, sugar, nutmeg, cinnamon and raisins or currants if used and cook about 10 minutes or slightly soft and set aside to cool.
2. While apples are cooling, trim crusts off bread, butter one side only, line 9 x 1 1/2" Pyrex baking dish (pie pan) with the buttered bread placing the buttered side down to cover bottom and cut to fit the edges. Fill the lined Pyrex pan with the stewed apples and juice mounding it a little in the center. Place the dish on a baking sheet, bake in a moderate oven 350 degrees for 35 to 40 minutes, or until the crust is a delicate golden brown which can be seen thru the Pyrex glass. Remove from oven, cool a short while and turn upside down on serving plate by placing the plate over the apples and turn it over.
3. When cool, sprinkle with powdered sugar and serve like apple pie wedges. It is also served with apricot sauce, ice cream or whipped cream.