Ginger-Apple Torte

Ginger-Apple Torte

2/3 cup sugar
1 envelope unflavored gelatin
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups homemade applesauce or 1 (1-pound can applesauce)
3 eggs, separated
1 tablespoon lemon juice
Ginger-nut-crumb crust
Crystallized ginger (optional)

Mix 1/3 cup of the sugar, gelatin and salt in a saucepan.  Add spices to applesauce, mixing well.  Add 1 cup of the spiced applesauce and beaten egg yolks to gelatin mixture.

Cook stirring, over low heat until thickened and gelatin is dissolved.  Add lemon juice.
Chill until partly thickened.  Beat egg whites until stiff, gradually adding remaining 1/3 cup sugar.
Fold into gelatin mixture.

Pour into cooled ginger-nut-crumb crust.

Chill until firm.

Spoon remaining spiced applesauce over filling and garnish with slivers of crystallized ginger.

Yield: 6 to 8 servings.

Ginger-Nut-Crumb Crust

1/3 cup softened butter
1 cup fine gingersnap cookie crumbs
1/4 cup sugar
1/2 cup finely chopped nuts

Combine all ingredients, mixing well. Press evenly over bottom and sides of a nine-inch pie plate, forming a small rim.  Bake in moderate oven, 375 degrees, eight minutes.  Cool

Yield: One 9-inch pie shell