Apple cream pie recipe (1955)
Apple cream pie
1 (9-inch) baked pie shell, cooled
1 tbsp (1 envelope) unflavored gelatine
1/2 cup water
2 1/2 cups (1 lb 4-oz can) canned sliced apples
1 tsp cinnamon
1/3 cup sugar
2/3 cup (1/2 15-oz can) Eagle Brand Sweetened Condensed Milk
1 tsp grated lemon rind
1/4 cup lemon juice
2 eggs, separated
Made the Magic Eagle Brand way!
Soften gelatin in 1/4 cup water. Let stand 5 minutes. Reserve 6 apple slices. Combine remaining apples, cinnamon, sugar and remaining 1/4 cup water in saucepan.
Cook over medium heat, stirring constantly, 12 to 15 minutes, until apples are slightly transparent and tender. Add one half the gelatine, stir until dissolved. Pour into pie shell. Chill. Combine Eagle Brand Sweetened Condensed Milk (Eagle Brand is milk and sugar, already cooked… blends instantly with other ingredients), lemon rind, lemon juice and egg yolks; stir until thickened.
Dissolve remaining gelatine over hot water; stir into mixture. Beat egg whites until stiff but not dry; fold into mixture. Pour over apple mixture. Chill until firm, about 2 to 3 hours. Garnish with whipped cream and reserved apple slices. (Makes one 9-inch pie.)
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Publication: Woman's Day
Publication date: June 1955
