Apple Chiffon Pie
Source of Recipe
Internet
List of Ingredients
Crust:
1/3 cup of butter
2 tablespoons of sugar
1 1/4 cups of graham cracker crumbs
Filling:
3 egg yolks, slightly beaten
1/3 cu of apple cider
1 tablespoon of lemon juice
1 teaspoon of grated lemon rind
6 tablespoons of sugar
1 tablespoon of unflavored gelatin
1/4 cup of cold water
2 cups of peeled, shredded apples, about 2 medium apples
3 egg whites
1/4 teaspoon of salt
Nutmeg to taste
To make crust, stir butter and sugar together in a saucepan over low heat until the butter is melted. Mix in graham cracker crumbs. Press evenly into bottom and up sides of 9 inch pie pan, refrigerate until chilled.
To make the filling, mix egg yolks, cider, lemon juice and rind, and 2 tablespoons of sugar together in saucepan. Cook over low heat, stirring constantly, for 2 minutes, or until the mixture begins to thicken.
Combine the gelatin and water in a small bowl, let soak for 5 minutes. Add gelatin mixture to egg yolk mixture, stir over low heat until gelatin is completely dissolved. Remove from heat and cool until thick but not set. Stir apples into gelatin mixture immediately after shredding.
Beat egg whites in bowl until foamy. Add salt, beat until soft peaks form. Slowly add 1/4 cup of sugar, beat constantly until stiff. Fold into apple mixture.
Pour apple mixture into graham cracker shell. Sprinkle with nutmeg, chill until firm.
Serves 8
Recipe
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