Ingredients for Apricot Whip Pie 2
- 1 cup apricot puree
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons unflavored gelatin
- 3 large egg whites
How to Make Apricot Whip Pie 2
- In a medium bowl, combine 1 cup apricot puree, 1/2 cup granulated sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Whisk until well combined.
- In a small bowl, sprinkle 2 teaspoons unflavored gelatin over 2 tablespoons cold water. Let stand for 5 minutes to bloom.
- Gently heat the gelatin mixture over a pan of simmering water (double boiler) or in the microwave in short bursts until completely dissolved. Stir constantly to prevent scorching.
- Gradually whisk the dissolved gelatin into the apricot mixture until fully incorporated.
- In a separate bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the apricot mixture in two additions, being careful not to deflate the egg whites.
- Pour the apricot mixture into a 9-inch prepared pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
288g
Fat
0g
Carbs
27g
