Apricot Meringue Pie
- 1/4 cup whole, roasted, salted almonds (about 1 1/4 ounces)
- 1 cup plus 3 tablespoons all-purpose flour, plus more as needed
- 1/4 teaspoon fine salt
- 5 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup shortening, frozen until hard and cut into small pieces
- 3 tablespoons ice water
- 1 teaspoon freshly squeezed lemon juice
- 1 pound apricots, pitted and cut into 1-inch pieces
- 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 6 large egg yolks (reserve the whites for the meringue in the very clean bowl of a stand mixer)
- 1 cup granulated sugar
- 1/4 cup plus 2 tablespoons cornstarch
- 1/4 teaspoon fine salt
- 1 cup water
- 2 tablespoons unsalted butter (1/4 stick), cut into small pieces
- 6 large egg whites, at room temperature (use the whites leftover from the filling)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Produce
- Almonds, whole roasted salted (1/4 cup)
- Apricots, pitted and cut into 1-inch pieces (1 pound)
- Cooking & Baking
- All-purpose flour (1 3/16 cup)
- Cornstarch (3/8 cup)
- Cream of tartar (1/4 teaspoon)
- Granulated sugar (2 cup)
- Salt, fine (1/2 teaspoon)
- Shortening (1/4 cup)
- Drinks
- Ice water (3 tablespoons)
- Lemon juice, freshly squeezed (10 teaspoon)
- Water (1 cup)
- Dairy
- 2 tablespoons unsalted butter, unsalted (1/4 stick)
- Butter, unsalted (5 tablespoons)
- Refrigerated
- Egg whites, large (6)
- Egg yolks, large (6)
Preparation
Read recipe preparation on chow.com
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Published July 31, 2012 (6 months ago).
83 people saved this recipe.
