Title: Apple parfait pie
 Categories: Apples, Bobbie - no, Desserts, Gelatin, Pies & tart
      Yield: 6 Servings
 
      9 oz Pie crust mix; or homemade 1
           -crust
      3 oz Apple gelatin
  1 1/4 c  Hot water
      1 pt Vanilla ice cream
  2 1/2 c  Canned apple slices
      1 c  Light brown sugar
    1/2 ts Cinnamon
    1/4 ts Nutmeg
      1 tb Lemon juice
 
  Start over at 425 F. Make pastry according to directions. Roll out
  2/3 of mix on lightly floured board to 12" circle. Fit into bottom of
  9 ich pie plate. Trim to 1 inch from edge. Trun under nad flute edge.
  Prick pie shell with fork. Save remaining dough for making tart
  later. Bake 12-15 minute until golden brown. Cool. Add gelatin to hot
  water and stir until dissolved. Spoon ice cream into gelatin,
  stirring until completely melted. Chill until mixture has consistency
  of unbeaten egg whites. Meanwhile drain apples well. Mix apples,
  sugar, cinnamon, nutmeg and lemon juce. Cook over Low heat, stirring
  occasionally, until apples are slightly transparent. Drain syrup from
  apples. Cool apples. Gently stir apples into gelatin; spoon into
  pastry shell. Chill until firm. Garnish with whipped cream Makes 6
  servings. MC formatting by bobbi744@sojourn.com
  
  Recipe