Fluffy Apricot Pie Recipe
Ingredients
| Baked 8" pie shell | ||
| Dried apricots | 2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| 2 teasp. unflavored gelatine | ||
| 2 tablesp. cold water | ||
| Egg yolks | 3 | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| 2 tablesp. fresh, frozen, or canned lemon juice | ||
| Salt | 1/8 Teaspoon | |
| Egg whites | 3 | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Almond extract | 4 Drop | |
| Heavy cream | 1/4 Cup (16 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.
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.
Chef
