- 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
- 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 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.
Originally published as Apricot Meringue Pie in Taste of Home August/September 2002, p37
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