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1
Combine first-lot of brown sugar, flour, bread crumbs and salt in a mixing bowl.
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2
Cut in Butter to make a crumbly mixture.
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3
Measure off 2/3 cup of this mixture and set aside.
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4
Press the remainder of the mixture firmly and evenly on the bottom of a 13x9.
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5
5x2 inch pan.
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6
Bake in 375 F oven for 10 minutes or until lightly browned and set.
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7
Remove and let stand for a few minutes.
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8
Reduce oven temperature to 325F.
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9
Combine the second quantity of brown sugar, cornstarch, cinnamon in a bowl and mix well.
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10
Add the grated apples, lemon peel and egg yolks and mix to blend with a fork.
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11
Spread over the baked base and sprinkle the reserved crumbly mixture evenly over the top.
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12
Bake in the 325 F oven for 40 minutes or until set.
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13
Remove from oven and increase oven temperature to 400 F.
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14
Spread the raspberry jam evenly over the cooked apple layer.
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15
Beat the egg whites with the salt in a steel or ceramic bowl until they are foamy.
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16
Gradually add the brown sugar, beating constantly until a thick meringue is formed.
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17
Spread over the raspberry layer and sprinkle with sliced almonds Bake in 400F oven until lightly browned.
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18
Cool before serving.
