Halve eggs, peel and chop onion and apple.

Melt fat, fry onion until pale gold.

Stir in flour and curry powder and cook until it bubbles, add water, stir till smooth.

Add remaining ingredients, except eggs.

Cover, simmer for 30 minutes, allow to cool.

Make pie crust by sifting the flour and salt, rub in the shortening, and mix to a rolling consistency with the cold water.

Line 10 inch pie plate with half.

Place eggs, cut side down, on dough.

Spread cold curry sauce over and between eggs.

Cover pie with remainder of dough, press edges together to seal, press up with back of knife, press into flutes.

Brush top with beaten egg or milk, decorate with leaves of dough.

Bake in 425° oven for 25-30 minutes.