Apple Pudding

Peel and core 4-5 tart green apples (I used Granny Smiths) and slice them rather thickly. Saute the slices in 3 T butter, 1/8 tsp cinnamon and 1/8 tsp nutmeg for about 10 minutes.

1 c. butter
3/4 c sugar
6 eggs
1 c. milk, heated
1 T vanilla
2 T cognac (I used brandy)
dash of salt

Cream together butter and sugar; beat in eggs and hot milk, as well as vanilla, cognac and salt. Heat lightly, beating with a whisk, until smooth and starting to thicken.

Arrange apple slices in large buttered baking dish, preferably glass. Pour the custard over the apples.

2/3 c. flour
1/4 c. sugar
1/2 c. brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
4 T butter

Mix together dry ingredients and cut in the butter until you have a coarse-textured meal. Sprinkle over the custard.

Bake at 35 degrees 40-45 minutes. Serve hot or cold, plain or with cream (8 servings).

From Vegetarian Epicure by A. Thomas (1972) [Barbara gave our copy to Ray in 1975]