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Dessert, Fowl, Fruit

Egg Pie

Another dish that typifies the Seventeenth (and earlier) century taste for savory. The mixing of eggs and fruits might seem odd to modern palates, but once you accept the idea, this will likely become a breakfast favorite.



  • 24 egg yolks
  • 12 egg whites
  • ½ lb. Apples
  • Currants
  • ½ lb. Sugar
  • salt
  • 1 cup water
  • juice of 1 lemon




  1. Beat the egg yolks and whites together. (remaining egg whites can be used in another recipe)
  2. Add sugar, apples and currants.
  3. Slowly stir in the water and lemon juice.
  4. Mix everything together.
  5. Fill in pie pans.
  6. Bake for 45 minutes at moderate oven temp.(350?)





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