| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies |
6 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatine |
| 2 |
T |
Cold wuter |
| 1/2 |
c |
Thick applesauce |
| 3/4 |
c |
Sugar |
| 1/4 |
t |
Salt |
| 1 |
|
8 oz. marshmallows |
| 1 1/2 |
c |
Whipping cream |
| 1/4 |
c |
Lemon juice |
| 1 |
|
Baked 9 or 10-inch pie shell |
|
|
Few drops green food |
|
|
coloring |
| 3 |
|
Drops peppermint extract |
INSTRUCTIONS
Light ans airy as spring itself! The glistening apple garnish puts
this billowy pie in the glamour class. Minted Apple Slices Soften
gelatine in cold water. Heat applesauce, sugar, salt, and marshmallows
over low heat, stirring frequently until marshmallows melt. Remove
from heat and add softened gelatine to hot mixture, stirring until
dissolved. Chill until partially congealed. Beat until fluffy. Beat
whipping cream until fluffy. Add lemon juice gradually and beat until
stiff. Fold into beaten gelatine mixture. Pour one-half of mixture
into baked pastry shell. Tint remaining filling light green with few
drops green food coloring and add peppermint extract. Spoon green
layer carefully over light layer. Chill until congealed. Garnish top
of pie with Minted Apple Slices. Serve. Minted Apple Slices: Core and
pare 2 medium firm apples. Cut each into 8 or 10 slices. Combine 1 cup
sugar, 1 cup water, 1/2 teaspoon peppermint extract, and few drops
green food coloring in pan. Bring to boil and add apple slices. Simmer
until apples are transparent, about 5 minutes, turning once. Cool in
syrup. For a sophisticated touch, add 2 tablespoons creme de menthe to
the syrup as it cools. Drain apples on absorbent paper. Arrange on
pie.
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