Apricot Meringue Pie Recipe
Apricot Meringue Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 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

Nutritional Facts

1 slice: 542 calories, 12g fat (6g saturated fat), 119mg cholesterol, 235mg sodium, 104g carbohydrate (81g sugars, 4g fiber), 5g protein.

  • 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
  1. In a saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are softened.
  2. 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.
  3. 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.
  4. 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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