AuthorRetroRuth
From Apple Kitchen Cook Book, 1966
Tested Recipe!
[cooked-sharing]
1 envelope plain, unflavored gelatin
¼ cup orange juice
¾ cup hot water
1 tbsp lemon peel
1 tbsp lemon juice
¼ cup sugar
¼ tsp salt
3 eggs, well beaten
1 ⅓ cups apple cider
Sherry flavoring
1 9-inch baked pie crust
1 cup whipping cream
½ cup broken walnuts
1
Soften gelatin in orange juice. Dissolve in hot water. Add lemon peel, lemon juice, sugar, and salt; stir until sugar dissolves. Beat in eggs. Cook over hot water until mixture thickens, stirring constantly. Remove from heat; add cider; cool. Add sherry flavoring to taste. Chill until consistency of unbeaten egg white; beat with rotary beater until very light and fluffy. Spoon into pie shell. Top with whip cream and walnuts.
Note:
2
For a more pronounced cider taste, replace ALL liquids with cider and reduce lemon peel and lemon juice to ½ T each.
Ingredients
1 envelope plain, unflavored gelatin
¼ cup orange juice
¾ cup hot water
1 tbsp lemon peel
1 tbsp lemon juice
¼ cup sugar
¼ tsp salt
3 eggs, well beaten
1 ⅓ cups apple cider
Sherry flavoring
1 9-inch baked pie crust
1 cup whipping cream
½ cup broken walnuts
