Apple Souffl�

6 cored and peeled apples, sliced thin

Juice of 1 lemon

2 tablespoons sugar

1 teaspoon cinnamon

6 eggs, separated

1 tablespoon potato starch

Pinch of Kosher salt

2 tablespoons oil

Preheat oven to 400. Slice apples and cover with lemon juice, sugar and cinnamon. Beat egg yolks until creamy. Add potato starch and blend well.

Beat egg whites with a pinch of salt until they stand in peaks. Fold into egg yolks and apple mixture. Place oil in a greased casserole and warm in the oven. Pour mixture into warm casserole. Bake until custard has set, about 35 minutes. Serve immediately.

From "Cookarama: Traditional Jewish and Other Gourmet Recipes," published by the Alliance Sisterhood of Denver.