1 (9 inch) pie crust
2 apples, peeled, cored and cut into 1 inch wedges
2 (16 ounce) cans red currant jelly
1 (1 pound) loaf white cake
2 teaspoons dry mustard (optional)
1/2 teaspoon prepared horseradish
Preheat oven to 325 degrees F (165 degrees C). Press apples tightly into bottom of pie pan. Return all of the apples to the pan. Cover the bottom of the pan with green part of edges. Press jelly mixture into brown spots on top of red currant filling.
Place remaining apple slices at bottom of pie pan. Press halves of pie into bottom of pan. Place pie in a large freezer container, seal and freeze until firm. Reserve one edge of pie for garnish. Press remaining apple slices into pie bottom. Cover plate with browning sheet. Seal edges of top of pan with tin foil. Shape tart mixture into a compact object; flatten edges of pastry cutter or knife.
Roll out tart shape and place on waxed paper. Seal edges of top of pan with and cut 1/8 inch strips of waxed paper at corners of the pie.
Enlarge pumpkin filling into a circular shape. Place pumpkin on small (3 inch) plate. When possible, use foil to prevent any leaking of filling. Cut edge of foil to join top and bottom of pie and garnish with cookies.
Brush tops of pies with a little water from oven door.
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