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Old Fashioned Apricot Pie
9 Pie crust
3/4 c Apricot puree; * see note
1/2 t Lemon rind; grated
1 tb Lemon juice; strained
1/2 c Sugar
3 lg Egg whites
1/8 t Salt
1 c Whipped cream
use dried sweetened (to taste) apricots
which have been cooked and pureed. You can substitute prunes if you
wish. Crimp the pie crust, prick with a fork and bake in preheated
450 degree oven for about 15 minutes or until lightly browned.
Rub cooked sweetened apricots or prunes through a sieve or
puree in blender. To 3/4 cup of the puree, add 1/2 teaspoon grated
lemon peel and 1 tablespoon lemon juice which has been strained. Add
1/8 teaspoon salt to 3 egg whites and beat until stiff then gradually
beat in 1/2 cup sugar. Fold this mixture into the fruit puree and
fill the pastry crust. Reduce heat to 325 degrees and bake for about
20 minutes. Serve soon after baking, while still warm, accompanied by
a bowl of slightly beaten heavy cream.
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