Apple parfait pie

6 Servings

Ingredients

Quantity Ingredient
9 ounces Pie crust mix; or homemade 1 crust
3 ounces Apple gelatin
1¼ cup Hot water
1 pint Vanilla ice cream
2½ cup Canned apple slices
1 cup Light brown sugar
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
1 tablespoon Lemon juice

Directions

Start over at 425 F. Make pastry according to directions. Roll out ⅔ 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@...

Recipe by: 1960s Magazine article Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 25, 1998

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