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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe came out of my Grandmothers 1941 cookbook The New American Cook Book I have recomended that you use cool whip rather than egg whites. Ingredients:
3 cups apricot puree |
6 teaspoons sugar |
1 teaspoon lemon juice |
1/2 teaspoon vanilla |
1/2 teaspoon almond extract |
2 teaspoons gelatin |
2 egg whites (since this calls for egg whites-not cooked-i think i would sub in cool whip for the volume) |
Directions:
1. Add sugar, lemon juice, vanilla, and almond extract to apricot puree.
2. Soak gelatin in 2 T.
3. cold water for 5 min.
4. Dissolve over hot water.
5. Stir into apricot mixture.
6. Fold in stiffly beaten egg whites.
7. Pour into prepared pie shell and chill overnight.
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