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    Apricot Meringue Pie

    Source of Recipe


    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
    1/4 teaspoon salt
    1/4 teaspoon vanilla extract
    1 teaspoon lemon juice
    6 tablespoons granulated sugar
    1/2 cup apricot puree


    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.




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