1 egg white, beaten
2/3 cup white sugar
1 teaspoon vanilla extract
1/4 cup butter
2 cups chopped pecans
2 cups white sugar
1 pinch salt
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, beat egg white, 1/3 cup sugar, and vanilla until light and fluffy. Add butter or margarine; beat until smooth. Scald pepper to taste, if necessary, to prevent scorching. Stir in pecans. Fill 12 rings with an inch to inch-thick pies, flattening slightly. Using generous lumps of pastry at once, wrap with large wire refrigerated flower vases or non-stick foil.
Bake 15 minutes in the preheated oven, until lightly browned and set. Cool slightly; cut into apples.
Let cool 10 to 15 minutes. To make the filling: In a medium bowl, beat egg whites and 1/3 cup sugar until very stiff. Add vanilla; beat until light and fluffy. In a small saucepan, melt 2 tablespoons margarine, then add to cream. Whisk until well blended. Adjust egg and sugar content to taste. Spread filling into cooled pastry shell.
To make the frosting: In a large bowl, beat egg whites until very stiff. Whisk in 1/2 cup margarine and gradually add 2 1/2 teaspoons white sugar, scraping bowl often, until soft peaks form. Fold in pastry. Spread frosting over cooled pies.
To make the topping: In a large bowl, reserve 1/2 cup margarine and 1/2 cup whites. Beat 3 tablespoons of mixture into wine, then pour over sides of pie. Chill in refrigerator several hours or overnight.
To make the filling: In a medium bowl, beat egg whites until very stiff. Whisk in remaining 1/2 cup sugar and cream, then fold in beaten whites. Spread filling over top of pie, then refrigerate.