Recipe - Apple Parfait Pie

9 ounce Pie crust mix; or homemade 1
crust
3 ounce Apple gelatin
1 One fourth cup Hot water
1 pt Vanilla ice cream
2 One half cup Canned apple slices
1 cup Light brown sugar
One half teaspoon Cinnamon
One fourth teaspoon Nutmeg
1 tablespoon 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 1215 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 MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Mar 25, 1998