---------- Recipe via Meal-Master (tm) v8.02
  Categories: Brunch, Desserts
       Yield: 6 servings
            -Pastry for a 9-inch
            -One-crust pie.
   3 3/4 c  Granny Smith apples
            -peeled; cored and thinly
            -sliced (about 3 medium)
     1/4 c  Packed light brown sugar
       2 ts Cinnamon
       3    Eggs
       1 c  Whipping cream.
   Preheat oven to 400 degrees. Line 9-inch pie plate
   with pastry. Crimp edge and prick bottom and sides
   with fork at 1/2-inch intervals. To prevent shrinkage;
   set 8-inch round cake pan into pie shell (or line
   snugly with aluminum.
   Bake 6 minutes. Remove cake pan or foil and continue
   to bake shell until lightly browned; about 10 minutes.
   Remove from oven. Layer half the apples; sugar and
   cinnamon in pie shell; repeat layers. Cover completely
   with cheese. Beat eggs with cream. Make a small hole
   in cheese; pour egg mixture into hole. Cover hole with
   Bake about 1 hour until top is browned and apples are
   tender when tested with pick. Cool 10 to 15 minutes
   before cutting into wedges. Makes 6 servings.
   Named “Breakfast Recipe of the Year” in 1992; in
   nationwide B & B competition; by California Raisin
   Advisory Board. (Raisins were added for the contest).
   Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
   Auntie_E@Prodigy.com. Originally posted  on the Jewish
   Recipe Mailing List. Converted from text using