Fluffy Apricot Pie
|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|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon (Fresh, Frozen, Or Canned)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Almond extract||4 Drop|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
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.