This caramel apple pie from Bite reader Vivienne Hill was a finalist in our recent apple recipe competition. Vivienne writes: It is called a pie but is not made with pastry so the amount of butter is minimal, which reflects its era - immediately past Great Depression when butter was very expensive. Beating the egg whites before adding to the topping makes it crisper than a sponge, therefore more like pastry. This recipe was originally published in The New Zealand Apple Cookery Book, 1938. The book was passed from my grandmother to my mother to me. Growing up in Christchurch during the 50s/60s this was a favourite winter pudding. I have rewritten the recipe to make it suitable to today. Mother usually used sturmer apples but the alternative was granny smith."

Vivienne's recipe has been adapted by the Bite team to use less sugar (the original calls for 1 cup brown sugar and 1 cup white sugar). For more apple recipes that got our attention, click here.