Applesauce chiffon pie (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. It is dated September 1975 and attributed to "Alta Hall".

Technically, this is a "no bake" pie, although it does require stovetop cooking of the applesauce filling in what appears to be a makeshift double boiler setup.

Ingredients:

• 1 envelope unflavored gelatin
• 1/4 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1 1/4 cup thick applesauce
• 1 1/4 cup milk
• 2 eggs, separated
• 1 tablespoon lemon juice
• 9-inch graham cracker crust
• Whipped cream and/or graham cracker crumbs for garnish

Instructions:

1. Soften gelatin in water
2. In a separate bowl, beat egg yolks
3. Add 2 tablespoons sugar, salt, nutmeg, cinnamon, ginger, applesauce and milk to beaten yolks
4. Cook applesauce mixture over hot water for about 15 minutes or until mixture thickens [this appears to be similar to a double boiler set-up]
5. Remove from heat
6. Add gelatin mixture and stir until it dissolves
7. Cool
8. Add lemon juice
9. Beat egg whites until frothy
10. Gradually add remaining sugar to egg whites, beating until stiff peaks form
11. Fold egg whites into applesauce mixture
12. Chill until it mounds a little when dropped from a spoon
13. Spoon into pie shell and chill until firm
14. Serve garnished with whipped dream or graham cracker crumbs