Name: Cider Eggnog Pie
Ingredients: 1 envelope plain, unflavored gelatin; ¼ cup orange juice; ¾ cup hot water; 1 tbsp lemon peel; 1 tbsp lemon juice; ¼ cup sugar; ¼ tsp salt; 3 eggs, well beaten; 1 ⅓ cups apple cider; Sherry flavoring; 1 9-inch baked pie crust; 1 cup whipping cream; ½ cup broken walnuts

AuthorRetroRuth

From Apple Kitchen Cook Book, 1966

Tested Recipe!

[cooked-sharing]

1 envelope plain, unflavored gelatin

¼ cup orange juice

¾ cup hot water

1 tbsp lemon peel

1 tbsp lemon juice

¼ cup sugar

¼ tsp salt

3 eggs, well beaten

1 ⅓ cups apple cider

Sherry flavoring

1 9-inch baked pie crust

1 cup whipping cream

½ cup broken walnuts

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.

Note:

For a more pronounced cider taste, replace ALL liquids with cider and reduce lemon peel and lemon juice to ½ T each.

CategoryDesserts, Fruit, Gelatin, Lemon, Pie

Ingredients