Apple Chiffon Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Baked 9-inch pastry or Crumb Crust
1 envelope unflavored gelatin
1/4 cp cold water
1/2 cp molasses
1/2 tsp salt
1 tsp grated lemon peel
2 tbsp lemon juice
1 1/2 cps thick applesauce
1 - Prepare and bake pastry crust or make Crumb Crust
2 - Sprinkle gelatin on cold water.
3 - Beat egg yolks slightly.
4 - Combine with molasses,alt, lemon peel, and juice in the upper part of glass or enamel double boiler.
5 - Cook ovbrer hot water, stirring constantly until thickened.
6 - Add softened gelatin and stir until dissolved.
7 - Add apple sauce.
8 - Chill until mixture begins to thicken
9 - Whip egg whites until they stand in stiff points when beater is removed.
10 - Fold apple mixture into whites.
11 - Pour into pie crust.
12 - Chill until firm.
Makes 6 servings.