AuthorRetroRuth
From Apple Kitchen Cook Book, 1966
Tested Recipe!
[cooked-sharing]
Soften gelatin in orange juice. Dissolve in hot water. Add lemon peel, lemon juice, sugar, and salt; stir until sugar dissolves. Beat in eggs. Cook over hot water until mixture thickens, stirring constantly. Remove from heat; add cider; cool. Add sherry flavoring to taste. Chill until consistency of unbeaten egg white; beat with rotary beater until very light and fluffy. Spoon into pie shell. Top with whip cream and walnuts.
For a more pronounced cider taste, replace ALL liquids with cider and reduce lemon peel and lemon juice to ½ T each.
Ingredients
Directions
Soften gelatin in orange juice. Dissolve in hot water. Add lemon peel, lemon juice, sugar, and salt; stir until sugar dissolves. Beat in eggs. Cook over hot water until mixture thickens, stirring constantly. Remove from heat; add cider; cool. Add sherry flavoring to taste. Chill until consistency of unbeaten egg white; beat with rotary beater until very light and fluffy. Spoon into pie shell. Top with whip cream and walnuts.
For a more pronounced cider taste, replace ALL liquids with cider and reduce lemon peel and lemon juice to ½ T each.
