Mint Blossom Pie (With Minted Apple Slices)

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Title: Mint Blossom Pie (With Minted Apple Slices)
Categories: Fruits, 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; colori
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.

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