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Recipe Name: Apple Parfait Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 6

9 Ounce(s) Pie crust mix, or homemade 1
3 Ounce(s) Apple gelatin
1 1/4 Cup(s) Hot water
1 Pint(s) Vanilla Ice Cream
2 1/2 Cup(s) Canned apple slices
1 Cup(s) Light Brown Sugar
1/2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Nutmeg
1 Tablespoon(s) Lemon Juice
Start over at 425 F. Make pastry according to directions. Roll out 2/3
of mix on lightly floured board to 12" circle. Fit into bottom of 9
ich pie plate. Trim to 1 inch from edge. Trun under nad flute edge.
Prick pie shell with fork. Save remaining dough for making tart later.
Bake 12-15 minute until golden brown. Cool. Add gelatin to hot water
and stir until dissolved. Spoon ice cream into gelatin, stirring until
completely melted. Chill until mixture has consistency of unbeaten egg
whites. Meanwhile drain apples well. Mix apples, sugar, cinnamon,
nutmeg and lemon juce. Cook over Low heat, stirring occasionally,
until apples are slightly transparent. Drain syrup from apples. Cool
apples. Gently stir apples into gelatin; spoon into pastry shell.
Chill until firm. Garnish with whipped cream Makes 6 servings. MC
formatting by Recipe by: 1960s Magazine article
Posted to MC-Recipe Digest by Roberta Banghart <>
on Mar 25, 1998

Nutrition (calculated from recipe ingredients)
Calories: 152
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 25.5mg
Sodium: 69.1mg
Potassium: 218.6mg
Carbohydrates: 26.3g
Fiber: 1.3g
Sugar: 23.7g
Protein: 2.7g

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