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Fluffy Apricot Pie

Pie.Chef's picture
  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

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2449 Calories from Fat 370

% Daily Value*

Total Fat 92 g141.6%

Saturated Fat 66.6 g333.2%

Trans Fat 0 g

Cholesterol 637.5 mg212.5%

Sodium 959.6 mg40%

Total Carbohydrates 396 g131.8%

Dietary Fiber 24.8 g99%

Sugars 337.4 g

Protein 42 g84.6%

Vitamin A 194.2% Vitamin C 27.4%

Calcium 23.8% Iron 57.8%

*Based on a 2000 Calorie diet

1 Comment

Gordon Wood's picture
Fluffy Apricot Pie Recipe