Ingredients
2cupsheavy cream,divided
⅓cupsugar
½tspcinnamon
1cupapple juice,cold, divided
gelatin,(1 packet) such as Knox Brand
20ozapple pie filling,(1 can)
1graham pie crust,prepared, or baked pie crust
2tbspsugar
½tspvanilla
Preparation
Place ⅓ cup of the cold apple juice in a bowl. Sprinkle with gelatin powder and let sit for 3 minutes.
Bring the remaining ⅔ cup apple juice to a boil. Add to the gelatin mixture and stir until dissolved.
Place in the freezer for 15 to 20 minutes, or just until cooled and slightly thickened.
Meanwhile, with the mixer on medium-high, beat 1½ cups of heavy cream until stiff peaks form.
Add sugar and cinnamon and beat just until combined.
Pour the cooled and slightly thickened apple juice mixture into the cream and whisk until combined.
Chop the can of the apple pie filling. Set aside ½ cup and fold the remaining chopped filling into the cream mixture.
Place the cream mixture in the fridge for about 15 minutes or until slightly thickened.
Pour or spoon into the pie crust and chill for 2 hours or overnight.
Whip the remaining cream on medium-high until stiff peaks form. Add the sugar and vanilla.
Garnish the pie with whipped cream and remaining apple pie filling.
Serve chilled.
