Apricot Meringue Pie

This is one of my favorite desserts from my Mom’s recipe notebook. The original recipe is a square shape but I like the pie shape so I transformed it to my liking 😉

My Mom used to eat it hot, straight from the oven!

It is creamy and crispy at the same time and the soft meringue on top is very silky. You can use apricot compote or fresh apricots instead of the jam, but make sure to peel the skin off and sprinkle some sugar on top.

Ingredients

• apricot jam

Dough

• 150 g (1 cup + 3 tbsp) all-purpose flour
• 100 g (¾ cup) unsalted, room-temperature butter
• 1 egg yolk
• 1 tbsp sour cream
• 1 tbsp white wine
• a pinch of baking powder

Cream

• 2 egg yolks
• 70 g (½ cup +1 tbsp) sugar
• 2 tsp all-purpose flour
• 150 ml ( ½ cup + 2 tbsp) of milk

Preparation

Dough

1. Preheat the oven to 170 °C (338 °F).
2. Combine all the ingredients to make the dough. You can make it in the food processor or by hand.
3. Shape the dough into a small ball and wrap it up in a cling foil.
4. Let it rest in the refrigerator for half an hour.
5. Roll the dough and place it in a round baking pan 20-25 cm wide. Make sure you cover the sides with the dough as well.
6. Bake it until golden, 10-15 min.

Cream/Meringue

1. While the pastry is baking, prepare the cream and the meringue.
2. In a double boiler or on steam whisk egg yolks with sugar.
3. After the sugar dissolves, add the flour and slowly pour in the milk while whisking constantly.
4. The cream is done when it thickens.
5. Cool it down.
6. In a separate big bowl mix 3 egg whites with 2 tablespoons of icing sugar until stiff.

Cake

1. When the pastry is baked, spread a thick layer of apricot jam.
2. Pour the cream on the jam and evenly smear.
3. In the end, pour the meringue.
4. Bake for another 5 min at 200 °C (400 °F) until the meringue becomes golden.

Cool off before serving or eat it hot like my Mum used to do.

What is your favorite pie flavor?