AuthorRetroRuth
Rating

From Apple Kitchen Cook Book, 1966

Tested Recipe!

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 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

Directions

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.

Cider Eggnog Pie

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