Apricot Angel Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Golden, delectable, make-ahead dessert


  • 10" Meringue Pie Shell
  • 2 tblsp. water
  • 1 tsp. unflavored gelatin
  • 4 egg yolks
  • ½ tsp. lemon peel
  • 5 tblsp. lemon juice
  • c. sugar
  • 1 c. dried apricots, cooked and puréed
  • 1 c. heavy cream, whipped
  • c. slivered, toasted almonds


  • Measure 2 tblsp. water into a small bowl. Sprinkle gelatin over surface and let stand until softened.
  • Combine egg yolks, lemon peel and juice. Beat well. Add sugar; beat.
  • Pour into top of double boiler. Place over boiling water. Cook until very thick, about 7 minutes, stirring constantly. Add softened gelatin and stir until dissolved. Add puréed apricots; cool.
  • Fold whipped cream into apricot mixture. Fill meringue shell. Chill overnight. Sprinkle top with almonds.