You are here

Fluffy Apricot Pie

Pie.Chef's picture
<p><a href="http://www.flickr.com/photos/pandoraicelovesbirdhead/3066599419/">Image Credit</a></p>
Ingredients
  8 inch baked pie shell 1
  Dried apricots 1⁄2 Pound (2 Cups)
  Water 1 1⁄2 Cup (24 tbs)
  Unflavored gelatin 2 Teaspoon
  Cold water 2 Tablespoon
  Egg yolks 3
  Granulated sugar 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon (Fresh, Frozen, Or Canned)
  Salt 1⁄8 Teaspoon
  Egg whites 3
  Granulated sugar 1⁄2 Cup (8 tbs)
  Almond extract 4 Drop
  Heavy cream 1⁄4 Cup (4 tbs), whipped
Directions

Day before: Soak apricots in water 1 hr.; then cook in same water, covered, 10 min., or until tender.
Press apricots and juice through food mill or sieve; then measure 1 cup puree.
Soften gelatine in cold water.
In double-boiler top, beat egg yolks; stir in H cup sugar, lemon juice, salt, and apricots.
Cook over boiling water, stirring, about 5 min., or until mixture just thickens.
Add gelatine; stir until dissolved.
Refrigerate until as thick and syrupy as unbeaten egg white.
Beat egg whites till quite stiff; gradually add 1/2 cup sugar and extract, beating until stiff.
Fold in apricot mixture and whipped cream.
Pour into baked pie shell.
Refrigerate.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

Rate It

Your rating: None
4.13095
Average: 4.1 (21 votes)

1 Comment

Gordon Wood's picture
Good stuff