It didn’t turn out quite as majestic looking as I’d hope but it still tastes great. The filling should be light enough that it piles high up like meringue. Mine was a bit heavy and I didn’t quite achieve that this time.If you don’t like pistachios you could also use almonds.
5 ounces/140g All Butter Shortbread Cookies
3 ounces/85g unsalted pistachios
1/4 cup sugar
1/2 tsp salt
2 ounces/57g unsalted butter, melted
1 3/4 pounds/800g apricots, pitted and chopped
3/4 cup + 1/3 cup cold water
1 1/2 cup sugar
1/2 tsp salt
4 1/2 tsp gelatine
5 eggs, separated
- Pre-heat the oven to 350 F/180 C. Make the crust by throwing the cookies, salt, nuts in a food processor and grinding until it resembles fine crumbs.
- Pour the melted butter over top and stir until mixture sticks together. Press into a 9 inch pie plate and bake for 15-17 minutes until golden brown. Set on a cooling rack.
- Bring the apricots, 3/4 cup water and 3/4 cup sugar to a boil over medium heat. Cover and simmer on a medium low heat for 10 minutes. Set aside for 20 minutes to cool.
- Puree in a blender and strain through a sieve into a bowl. 1/2 cup of puree should be set aside for the pie topping.
- In a small ball sprinkle the gelatine over 1/3 cup of water and let soak for 5 minutes.
- Heat 2 1/2 cups of the apricot puree in a medium saucepan. Whisk in the gelatine until dissolved. Prepare an ice water bath (Bowl with water and ice cubes in it and your mixing bowl placed inside.
- In a bowl whisk together the egg yolks and 1/2 cup sugar. Whisk in 1/3 cup of the heated apricot puree and then pour that mixture back into the puree.
- Stir the puree over medium heat for a few minutes until it starts to thicken. Sieve into the bowl in the ice water bath. Stir constantly for 5 minutes. The mixture will start to set.
- Whisk the egg whites on medium high speed. Gradually add the last 1/4 cup of sugar until stiff peaks form. Whisk 1/3 of the egg whites into the apricot mixture. Fold in the remaining egg whites. Stir gently and let cool until the mixture is thick enough to mound.
- Spoon into the pie crust and let set in the fridge for 2 hours or overnight. Pour the reserved apricot puree over top.
adapted from Martha Stewart’s Favorite Pies