---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MINT BLOSSOM PIE (WITH MINTED APPLE SLICES)
  Categories: Pies
       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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving