Apple Parfait Pie

Title:
Apple Parfait Pie

Yield:
6 Servings

Categories:
Apples,
Desserts,
Gelatin,
Pastries




Ingredients:





     9 oz Pie crust mix; or homemade 1


          -crust


     3 oz Apple gelatin


 1 1/4 c  Hot water


     1 pt Vanilla ice cream


 2 1/2 c  Canned apple slices


     1 c  Light brown sugar


   1/2 ts Cinnamon


   1/4 ts Nutmeg


     1 tb Lemon juice






 Start over at 425 F. Make pastry according to directions. Roll out 2/3 of


 mix on lightly floured board to 12" circle. Fit into bottom of 9 ich pie


 plate. Trim to 1 inch from edge. Trun under nad flute edge. Prick pie shell


 with fork. Save remaining dough for making tart later. Bake 12-15 minute


 until golden brown. Cool. Add gelatin to hot water and stir until


 dissolved. Spoon ice cream into gelatin, stirring until completely melted.


 Chill until mixture has consistency of unbeaten egg whites. Meanwhile drain


 apples well. Mix apples, sugar, cinnamon, nutmeg and lemon juce. Cook over


 Low heat, stirring occasionally, until apples are slightly transparent.


 Drain syrup from apples. Cool apples. Gently stir apples into gelatin;


 spoon into pastry shell. Chill until firm. Garnish with whipped cream Makes


 6 servings. MC formatting by bobbi744@sojourn.com


 


 Recipe by: 1960s Magazine article


 


 Posted to MC-Recipe Digest by Roberta Banghart 
on


 Mar 25, 1998