Whipped Apple Pie

Instructions

1. Place ⅓ cup cold apple juice in a bowl. Sprinkle with gelatin powder and let sit 3 minutes.
2. Bring remaining ⅔ cup apple juice to a boil. Add to gelatin mixture and stir until dissolved. Place in the freezer for 15-20 minutes or just until cooled and slightly thickened.
3. Meanwhile, with mixer on medium-high, beat 1 ½ cups heavy cream until stiff peaks form. Add sugar and cinnamon and beat just until combined.
4. Pour cooled & slightly thickened apple juice mixture into the cream and whisk until combined.
5. Chop the can of apple pie filling. Set aside ½ cup & fold the remaining chopped filling into the cream mixture. Place the cream mixture in the fridge for about 15 minutes or until slightly thickened.
6. Pour/spoon into pie crust and let set 2 hours or overnight.
7. Whip remaining cream on medium high until stiff peaks form. Add sugar & vanilla. Garnish pie with whipped cream and remaining apple pie filling.
8. Serve chilled.