Yield: 6 Servings
Measure | Ingredient |
---|---|
4½ cup | Baking apples, peeled and sliced |
1½ cup | Water |
1 tablespoon | Butter or margarine |
¼ teaspoon | Ground cinnamon |
¼ teaspoon | Ground nutmeg |
3 ounces | Pkg Peach Jello |
3 ounces | Vanilla pudding mix, |
\N \N | Cook & Serve* |
\N \N | *NOT INSTANT |
1 \N | Pastry shell 9\" baked |
¼ cup | Graham cracker crumbs |
\N \N | 1 tb butter, melted |
1½ teaspoon | Granulated sugar |
TOPPING
Source: Heartland CB By Marcia Adams In a large sauce pan, combine apples, water, butter, cinnamon and nutmeg; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes or until the apples are tender. Gradually stir in gelatin and pudding; bring to a boil.
Remove from the heat; let stand 5 minutes. Pour into pie shell.
Combine topping ingredients; sprinkle over filling.
Chill 3-4 hours or until firm.
Yield 6-8 servings From the recipe files of suzy@...