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Apricot Whip Pie #2

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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.”
READY IN:
10mins
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

  • 3 cups apricot puree
  • 6 teaspoons sugar
  • 1 teaspoon lemon juice
  • 12 teaspoon vanilla
  • 12 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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