|Tart apple||8 Medium|
|Water||1⁄3 Cup (5.33 tbs)|
|Graham wafer crumbs||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Evaporated milk||12 Ounce|
|Lemon jelly powder||3 Ounce|
|Unflavored gelatin||1 Tablespoon|
|Boiling water||3⁄4 Cup (12 tbs)|
|Cream cheese||8 Ounce|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated lemon rind||2 Teaspoon|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
Peel and core apples.
Cut in thin slices and put in large heavy saucepan.
Add water and pinch of salt, cover tightly and cook until apples are broken up.
Press through sieve (or whirl a little at a time in blender) to make a puree.
Measure out 2 cups of this puree and set aside.
Heat oven to 350 degrees.
Have ready a 9-inch spring-form pan.
Combine graham wafer crumbs, brown sugar, butter and finely-chopped walnuts.
Press firmly into bottom and about 1/2 inch up sides of spring-form pan.
Bake 5 minutes.
Put evaporated milk in a metal pan and set in freezing compartment until ice crystals form around edges, about 30 minutes.
Combine jelly powder and unflavored gelatin thoroughly.
Add boiling water and stir until gelatin is dissolved.
Cool (do not chill).
Cream cheese and sugar together until smooth and fluffy.
Stir in 2 cups cooled apple puree, cooled gelatin mixture and lemon rind.
Set in ice water and chill until beginning to set.
Beat mixture with rotary beater, adding chilled evaporated milk gradually.
Continue beating until very light and fluffy.
Pour over crumb crust in spring-form pan.
Sprinkle top with coarsely-chopped walnuts.
Chill several hours or overnight.