| 1 | Light ans airy as spring itself! the glistening apple garnish puts this billowy pie in the glamour class. |
| 2 | Minted apple slices soften gelatine in cold water. |
| 3 | Heat applesauce, sugar, salt, and marshmallows over low heat, stirring frequently until marshmallows melt. |
| 4 | Remove from heat and add softened gelatine to hot mixture, stirring until dissolved. |
| 5 | Chill until partially congealed. |
| 6 | Beat until fluffy. |
| 7 | Beat whipping cream until fluffy. |
| 8 | Add lemon juice gradually and beat until stiff. |
| 9 | Fold into beaten gelatine mixture. |
| 10 | Pour one-half of mixture into baked pastry shell. |
| 11 | Tint remaining filling light green with few drops green food coloring and add peppermint extract. |
| 12 | Spoon green layer carefully over light layer. |
| 13 | Chill until congealed. |
| 14 | Garnish top of pie with minted apple slices. |
| 15 | Serve. |
| 16 | Minted apple slices: core and pare 2 medium firm apples. |
| 17 | Cut each into 8 or 10 slices. |
| 18 | Combine 1 cup sugar, 1 cup water, ?teaspoon peppermint extract, and few drops green food coloring in pan. |
| 19 | Bring to boil and add apple slices. |
| 20 | Simmer until apples are transparent, about 5 minutes, turning once. |
| 21 | Cool in syrup. |
| 22 | For a sophisticated touch, add 2 tablespoons creme de menthe to the syrup as it cools. |
| 23 | Drain apples on absorbent paper. arrange on pie |
