Recipe Archives->Pies->Apricot 03

Apricot Meringue Pie
Yield: 6 servings

12 oz dried apricots, chopped
1 1/2 cups water
2 1/2 cups sugar
3 tb cornstarch
1/4 teaspoon salt
4 eggs, separated
2 tb butter or margarine
1/4 teaspoon cream of tartar
1 pastry shell, 9 inch, 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 heat; stir a small amount
of hot filling into yolks.  Return all to pan, stirring

In a mixing bowl, beat egg whites and cream of tartar on medium
speed till soft peaks form.  Gradually beat in remaining sugar, 1
tablespoon at a time on high till stiff glossy peaks form and sugar
is dissolved.  Pour hot filling into crust.  Spread merin

Bake at 325F for 25-30 minutes or till golden brown.  Cool on a
wire rack for 1 hour before serving.  Refrigerate leftovers.

Printable version: apricot03.txt.