Huguenot Torte

2 eggs
1/2 t. nutmeg, 1/4 t. salt, 1 t. vanilla
1 c. sugar
2 c. chopped peeled apples [Granny Smiths are good]
1/4 c. flour
1 c. finely chopped pecans
1 t. baking powder

In large bowl beat with spoon after each addition until well mixed: eggs, sugar, flour, baking powder, nutmeg, salt and vanilla. Stir in apples and pecans. Bake in greased 9 inch pie plate in 325 oven 50-60 minutes until top crust is cracked and brown. OR cook in microwave 11-12 minutes, turning plate once. Let stand a few minutes. If cool, heat briefly in microwave before serving, preferably with Cool Whip or whipped cream.

This recipe is said to have originated in South Carolina with the Huguenots. Who knows?--but the Virginia Branch Huguenots did enjoy it at our spring 2006 meeting. [Ann Woodlief]