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Apricot Meringue Pie

By: Olive Rumage  
"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"

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Prep Time:
35 Min
Cook Time:
25 Min
Ready In:
1 Hr

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Original Recipe Yield 6 servings
 

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 or margarine
  • 1/4 teaspoon cream of tartar
  • 1 (9 inch) pastry shell, baked

Directions

  1. 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.
  2. In a mixing 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.
  3. Bake at 325 degrees F 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.
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