Apricot Pie
Submitted by NHBoehm
Old-fashioned custard pie with dried apricots simmered until tender, folded with beaten eggs and cream into a baked pastry shell.
YIELD
1 piePREP
60 minCOOK
20 minREADY
90 minThis vintage recipe transforms dried apricots by simmering them in water until tender and the liquid evaporates, then beating them smooth.
The apricot purée gets folded into a creamy custard made with butter, sugar, egg yolks, and cream, then lightened with stiffly beaten egg whites.
The whole thing bakes in a pre-baked pie shell until firm and golden.
Swap dried peaches, prunes, or apples for the apricots if you like.
Chef Tips
- Stir constantly during simmering to prevent sticking and scorching
- Fold the egg whites in gently to keep the filling airy
- Bake until the center is just set with a slight jiggle
Ingredients
Directions
Wash apricots.
Cover with water.
Simmer 40 minutes, or until tender and water is evaporated.
Beat until smooth.
Cool.
Cream butter and sugar.
Add well-beaten egg yolks, cream, and apricots.
Fold in stiffly beaten egg whites.
Pour into baked pastry shell.
Bake in moderate oven (400 degrees F) until firm.
If desired, dried peaches, prunes, or apples may be substituted for apricots.
Comments
Would be nice to know how long to cook it for as it does firm when cold.
Julie