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Preheat oven to 375 degrees. Sauté breast in 1/4 C butter until lightly browned on all sides. Remove and keep warm. Sauté apples in butter and juices in skillet. Scoop them out & place on bottom of heavy casserole. Place turkey breast on top. Pour off any fat in the skillet in which turkey and apples have been sautéed. Add applejack and swirl around over high heat for a minute or two, scraping the bottom of the skillet to de-glaze it. Pour it over the turkey breast. Cover the casserole and bake for 45 minutes.

Add cream, lemon juice, salt and pepper and bake for another 30 minutes or until the breast is tender when pricked with a fork. Juices should be clear, *not* pink.

Put breast on serving platter to keep warm, and pour off liquid from casserole into a saucepan. Add water to the cornstarch and stir the paste into the liquid. Cook over moderate heat for 1-2 minutes until the thickness is that of gravy. Pour over the turkey breast. Serve with wild rice and a salad.