Apples are an American standard for autumn. Although this dish is delicate to make, it is well worth the time. Custard filled apples with meringue and sugar, what’s not to like? A recipe from the 18th Century says: "Core them as the last, and fill them with a good marrow cream; baste the outside with the whites of eggs, to make as much fine sugar stick to it as possible; bake them in a slow oven upon the dish you intend for the table and serve them hot or cold." — Dalrymple, George. “The Practice of Modern Cookery” Today, we have many kinds of apples to choose from.