APRICOT MERINGUE PIE

Apricot Meringue Pie image

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

Provided by Taste of Home

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

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
1/4 teaspoon cream of tartar
1 pastry shell (9 inches), baked

Steps:

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. , In a 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. , Bake at 325° 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.

Nutrition Facts : Calories 542 calories, Fat 12g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 235mg sodium, Carbohydrate 104g carbohydrate (81g sugars, Fiber 4g fiber), Protein 5g protein.