Fluffy Apricot Pie Recipe

Fluffy Apricot Pie picture

Summary

CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 8 inch baked pie shell1
 Dried apricots1⁄2 Pound (2 Cups)
 Water1 1⁄2 Cup (24 tbs)
 Unflavored gelatin2 Teaspoon
 Cold water2 Tablespoon
 Egg yolks3
 Granulated sugar1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon (Fresh, Frozen, Or Canned)
 Salt1⁄8 Teaspoon
 Egg whites3
 Granulated sugar1⁄2 Cup (8 tbs)
 Almond extract4 Drop
 Heavy cream1⁄4 Cup (4 tbs), whipped

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 mg

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

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.
Image Courtesy : http://www.flickr.com/photos/pandoraicelovesbirdhead/3066599419/

Comments

Anonymous

Gordon Wood says :

Good stuff
Posted on: 15 July 2012 - 4:26pm
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