This old recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Surely we must have an apple pie. Have you made a chiffon apple pie?

Apple Chiffon Pie

1-4 cup cold water
1-4 cup boiling water
1 1-2 strained stewed apples
1-3 cup sugar
2 tablespoonfuls lemon juice
2 eggs
1-4 teaspoonful grated lemon rind
1-4 teaspoonful salt

Mix together boiling water, strained apples, sugar, salt, lemon rind and beaten egg yolks and cook over boiling water until mixture thickens slightly. Remove from fire. Soften gelatin in cold water. Add to hot mixture, stir until dissolved, add lemon juice. Cool until it begins to thicken. Fold in stiffly beaten egg whites and pour into a graham cracker crust. Thoroughly chill before serving.

Graham Cracker Crust

1 1-2 cups graham cracker crumbs
1-3 cup powdered sugar
1-2 cup melted butter

Crush crackers and mix with butter and sugar, pat firmly into pie pan. Place pie pan in refrigerator or cold place. Allow to stand several hours, then fill. It may also be baked for 10 minutes in a moderate oven before chilling.

Here’s new topping for an apple pie.

Cut the top crust with a doughnut cutter. Place rings next to each other on the filling and when pie is half baked, stick marshmallows into the holes in the top and finish baking.