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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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