Apple Pie Open Face
Inspired by Big Boy's (1980's)

2 fully baked warm, single pie shells (Use butter crust)
1-cup boiling water
3-oz box lemon Jell-O
1 tablespoon cinnamon
2 can (20-oz each) apple pie filling
1-1/2-cups apple sauce
1-cup light raisins

While crusts cool few minutes out of oven, combine boiling water and the Jell-0 powder till dissolved in 2-1/2 quart saucepan Stir in remaining ingredients and divide between the 2 pie shells, filling only to rims, Refrigerate leftover filling (about 1-1/2 cups) about an hour and also chill both pies. Then you can mound remaining filling over pies without it running over the rims. Keep pies covered with Pam-sprayed plastic wrap and refrigerate to serve in 5 days or freeze to serve in 3 months. Top each serving in Cool Whip or ice cream drizzled with bottled butterscotch ice cream topping and chopped pecans or walnuts. Each 9" pie will serve 5 to 6.


Restaurant Recipe Secrets
by 
Gloria Pitzer

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