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Title: Mint Blossom Pie (With Minted Apple Slices)
Categories: Pie
Yield: 6 Servings
| 1 | Envelope unflavored gelatine | |
| 2 | tb | Cold wuter |
| 1/2 | c | Thick applesauce |
| 3/4 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | pk | (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 |
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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