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Apricot Meringue Pie

My sister-in-law wanted to create an apricot pie recipe, so we experimented until we came up a combination of ingredients we liked. The meringue sits nice and high, while the sweet apricots retain a little of their chewy texture. It's yummy! -Olive Rumage, Jacksboro, Texas

6-8 ServingsPrep: 35 min. + chilling Bake: 25 min. + cooling

Ingredients

12 ounces dried apricots, chopped
1-1/2 cups water
2-1/2 cups sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
4 eggs, separated
2 tablespoons butter
1/4 teaspoon cream of tartar
1 pastry shell (9 inches), baked

Directions

In a saucepan, bring apricots and water to a boil. Reduce heat;
simmer, uncovered, for 10 minutes or until apricots are softened.
In a bowl, combine 2 cups sugar, cornstarch and salt; stir into
apricot mixture. Bring to a boil. Reduce heat; cook and stir for 1
minute or until thickened. Remove from the heat; stir a small amount
of hot filling into yolks. Return all to pan, stirring constantly.
Bring to a gentle boil; cook and stir 1 minute longer or until
glossy and clear. Remove from the heat; stir in butter. Keep warm.
In a bowl, beat egg whites and cream of tartar on medium speed until
soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at
a time, on high until stiff glossy peaks form and sugar is
dissolved. Pour hot filling into crust. Spread meringue evenly over

2 of 2

Apricot Meringue Pie (continued)

Directions (continued)

filling, sealing edges to crust.
Bake at 325° for 25-30 minutes or until golden brown. Cool on a
wire rack for 1 hour. Chill for at least 3 hours before serving.
Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 542 calories, 12 g fat (6 g saturated fat), 119 mg cholesterol, 235 mg sodium, 104 g carbohydrate, 4 g fiber, 5 g protein.