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Apricot Meringue Pie




Source of Recipe


David


List of Ingredients




Apricot Meringue Pie

1 pound dried apricots
3 cups water
2 cups milk
1 tablespoon butter
1/4 teaspoon salt
4 tablespoons cornstarch
1 cup sugar
3 eggs, separated
1 teaspoon vanilla extract
1 9-inch baked pie shell
Meringue:
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 teaspoon lemon juice
6 tablespoons granulated sugar
1/2 cup apricot puree



Recipe




Simmer apricots in water until tender. Push through a fine sieve; set aside.
Scald milk, butter and salt in top of double boiler. Mix cornstarch with
sugar in separate bowl; stir into milk mixture and cook, stirring, until
thick. Stir in slightly beaten egg yolks. (Save whites for meringue.) Cook 2
minutes, stirring. Add vanilla and 11/2 cups of apricot puree.
Cool; turn into pastry shell. Top with meringue, spreading to the edges of
pastry, and bake at 350 degrees for 15 minutes until lightly browned.
Meringue: Add salt, vanilla and lemon juice to the three egg whites. Beat to
a stiff foam and add sugar, a tablespoon at a time, beating after each
addition. With the last sugar addition, beat until mixture piles well and
sugar is dissolved. Fold in remaining 1/2 cup apricot puree.