Mint Blossom Pie (with Minted Apple Slices)

  • on November 6, 2008
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Ingrients & Directions

1 Envelope unflavored gelatine 1 1/2 c Whipping cream
2 tb Cold wuter 1/4 c Lemon juice
1/2 c Thick applesauce 1 Baked 9 or 10-inch pie shell
3/4 c Sugar Few drops green food
1/4 ts Salt -coloring
1 pk (8 oz.) marshmallows 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.

6 servings

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