The New York Time's recently republished this recipe, originally printed in 1965 from The First Ladies Cook Book. Its extremely sweet, but very simple and fast to prepare.
2 Eggs 1/2 t Salt 1 1/2 C Sugar 1 C Apples, peeled 1 C Pecans, chopped 1 t Vanilla 4 T AP Flour 2 1/2 t Baking Powder Whipped cream for topping
Oven to 325ºF
Beat eggs and salt until light and increased in volume. Slowly add the sugar into the egg mixture. Fold in the apples and nuts, then the vanilla, flour and baking powder. Pour into a greased 9x9 pan that is at least 2 inches deep. The torte will rise and crash so you need to leave room for the expansion. Bake 45 minutes or until crusty and brown.