AuthorcaitlinthewriterCategoryPieBy Sunset Magazine’s director of home economics
Fresh apricots in the markets are a direct invitation to make this delicious pie, though canned or dried apricots may be used equally well in making it any time of year.
Put the drained cooked apricots through a coarse sieve into the top part of a double boiler. Bring to boiling over direct heat, then place over hot water.
Mix the sugar, cornstarch, salt, and ginger, stir into the hot apricot puree, and cook, stirring, until smoothly thickened. Let cook 15 minutes altogether, then remove from heat, stir in butter and lemon juice and let cool.
Pour into a crisp baked pastry shell, spread with whipped cream and serve. A meringue may replace the whipped cream if preferred.
Ingredients
Directions
Put the drained cooked apricots through a coarse sieve into the top part of a double boiler. Bring to boiling over direct heat, then place over hot water.
Mix the sugar, cornstarch, salt, and ginger, stir into the hot apricot puree, and cook, stirring, until smoothly thickened. Let cook 15 minutes altogether, then remove from heat, stir in butter and lemon juice and let cool.
Pour into a crisp baked pastry shell, spread with whipped cream and serve. A meringue may replace the whipped cream if preferred.
