Apricot Angel Pie

Name: Apricot Angel Pie
Ingredients: ⅔ c. sugar; 1 c. dried apricots, cooked and puréed; ½ tsp. lemon peel; 5 tblsp. lemon juice; 1 c. heavy cream, whipped; ⅓ c. slivered, toasted almonds; 1 tsp. unflavored gelatin; 4 egg yolks; 2 tblsp. water

Preparation info

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Golden, delectable, make-ahead dessert

Ingredients

10" Meringue Pie Shell
2 tblsp. water
1 tsp. unflavored gelatin

Method

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 apricot