She Strengthens

Apricot Meringue Pie: A Sweet and Tangy Delight

The Perfect Balance of Flavors and Textures

A good pie is all about balance, and this apricot meringue pie is no exception. With a press-in crust infused with ground almonds, a tangy apricot filling, and a sturdy Swiss-style meringue topping, this dessert is sure to impress.

Special Equipment Needed

Before you begin, make sure you have the following special equipment:

• Pie weights (or dried beans as a substitute)
• Instant-read thermometer

Game Plan: Prep Ahead and Save Time

To make this recipe more manageable, you can prepare the dough and press it into the pie plate up to 3 days in advance. Simply wrap it tightly with plastic wrap and refrigerate until you’re ready to bake.

Ingredients

For the crust:

• 1/4 cup whole, roasted, salted almonds
• 1 cup plus 3 tablespoons all-purpose flour
• 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

For the filling:

• 1 pound apricots, pitted and cut into 1-inch pieces
• 3 tablespoons freshly squeezed lemon juice
• 6 large egg yolks
• 1 cup granulated sugar
• 1/4 cup plus 2 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 1 cup water
• 2 tablespoons unsalted butter, cut into small pieces

For the meringue:

• 6 large egg whites, at room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

Crust

1. Process the almonds in a food processor until finely ground.
2. Add the flour and salt, and pulse to combine.
3. Add the butter and shortening, and pulse until the mixture resembles sand.
4. Drizzle in the ice water and lemon juice, and pulse until the dough comes together.
5. Press the dough into a 9-inch pie plate, and refrigerate for at least 1 hour.
6. Preheat the oven to 425°F, and bake the crust for 15 minutes.
7. Remove the pie weights and parchment paper, and continue baking for an additional 5-7 minutes.

Filling

1. Blend the apricots and lemon juice in a blender until smooth.
2. Strain the mixture through a mesh strainer, and discard the solids.
3. Whisk together the sugar, cornstarch, and salt in a saucepan.
4. Add the water, and whisk until smooth.
5. Cook over medium heat, whisking constantly, until the mixture thickens.
6. Add the egg yolks, and whisk until combined.
7. Return the saucepan to the heat, and cook until the mixture is very thick.
8. Remove from heat, and stir in the butter until melted.

Meringue

1. Whisk the sugar into the egg whites, 2 tablespoons at a time, until fully incorporated.
2. Bring 1/2 inch of water to a simmer in a saucepan, and place the mixer bowl over the water.
3. Whisk constantly until the sugar has dissolved, and the mixture reaches 150°F on an instant-read thermometer.
4. Attach the bowl to the stand mixer, and whisk until stiff peaks form.
5. Spread half of the meringue over the apricot filling, and dollop the remaining meringue on top.
6. Bake until the peaks are golden brown, about 3-5 minutes.

Yield: 1 (9-inch) pie, or 8-10 servings
Difficulty: Hard
Total Time: 1 hour 45 minutes, plus 1 hour 30 minutes chilling and cooling time