If a recipe says "untested"...

We want to post scans of all the original recipes so everyone in our family can enjoy them even if we haven't gotten around to testing each one in our modern kitchen. As we test each recipe, we will add our notes and photos to the recipes we do test and remove the note "untested" in the title. If you make one of the untested recipes, take a photo of the finished product and send us a note to let us know of your experience so we may include those in the recipes as well.

Friday, October 16, 2015

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.

  • 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

  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

Pin It!

No comments:

Post a Comment