Reviews (2) Add Rating & Review 21 Ratings 5 star values: 2 4 star values: 9 3 star values: 4 2 star values: 4 1 star values: 2 Martha Stewart Member Rating: Unrated 07/29/2016 Of all the different blogs and emails that I receive, I find it inconceivable that Martha Stewart is one of the few that does not provide nutritional information on the recipes. This is information that a lot of people would find helpful. I do hope that you will start providing this important information. Martha Stewart Member Rating: Unrated 06/28/2011 I made this dessert to bring to a dinner party and it was a huge hit. It takes a while, but if you break it down into steps, it's really not that hard. The only problem I had was that it seemed a little soft - even after I had refrigerated it for about 8 hours, the slices didn't hold up very well on the plate. This may have been my own fault; maybe I didn't measure the gelatin correctly. Next time I may increase the amount of gelatin a bit just to see if it makes a difference.
Back to Apricot Chiffon Pie All Reviews for Apricot Chiffon Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Apricot Chiffon Pie Recipe Summary Servings: 8 Yield: Makes one 9-inch pie
Ingredients Ingredient Checklist 1 3/4 pounds apricots, pitted and quartered 3/4 cup plus 1/3 cup cold water 1 1/2 cups sugar 1/2 teaspoon coarse salt Scant 4 1/2 teaspoons unflavored gelatin (two 1/4-ounce envelopes) 5 large eggs, separated Pistachio-Shortbread Crust Unsalted pistachios, chopped, for garnish
Gallery Apricot Chiffon Pie
Recipe Summary Servings: 8 Yield: Makes one 9-inch pie
Gallery
Apricot Chiffon Pie
Apricot Chiffon Pie
Apricot Chiffon Pie
Recipe Summary Servings: 8 Yield: Makes one 9-inch pie
Recipe Summary
Servings: 8 Yield: Makes one 9-inch pie
Servings: 8
Yield: Makes one 9-inch pie
8
Makes one 9-inch pie
Ingredients
Ingredients
- 1 3/4 pounds apricots, pitted and quartered 3/4 cup plus 1/3 cup cold water 1 1/2 cups sugar 1/2 teaspoon coarse salt Scant 4 1/2 teaspoons unflavored gelatin (two 1/4-ounce envelopes) 5 large eggs, separated Pistachio-Shortbread Crust Unsalted pistachios, chopped, for garnish
Directions
Bring apricots, 3/4 cup water, 3/4 cup sugar, and the salt to a boil in a medium saucepan. Cover, reduce heat, and simmer until apricots are very soft, about 10 minutes. Remove from heat, and let cool for 20 minutes.
Puree in a blender. Strain through a fine sieve into a bowl. (You should have 3 cups puree; reserve 1/2 cup.)
Sprinkle gelatin over 1/3 cup cold water, and let stand until softened, about 5 minutes. Heat 2 1/2 cups apricot puree in medium saucepan over medium-high heat. Whisk softened gelatin into puree, and stir until gelatin dissolves.
Prepare an ice-water bath. Whisk together the yolks and 1/2 cup sugar. Whisk in 1/3 of the apricot-gelatin mixture, then pour back into pot. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes. Pour through sieve into a bowl set in ice-water bath. Whisk until just beginning to gel, 5 minutes.
Whisk whites until soft peaks form. Gradually add remaining 1/4 cup sugar, and whisk until stiff peaks form, about 2 minutes. Whisk 1/3 of the whites into apricot-gelatin mixture. Gently fold in remaining whites. Return bowl to ice-water bath; let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes. Spoon into crust (it will mound quite high). Refrigerate at least 2 hours or up to overnight. Spoon reserved 1/2 cup apricot puree on top and garnish with pistachios.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 2 4 star values: 9 3 star values: 4 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 07/29/2016 Of all the different blogs and emails that I receive, I find it inconceivable that Martha Stewart is one of the few that does not provide nutritional information on the recipes. This is information that a lot of people would find helpful. I do hope that you will start providing this important information. Martha Stewart Member Rating: Unrated 06/28/2011 I made this dessert to bring to a dinner party and it was a huge hit. It takes a while, but if you break it down into steps, it's really not that hard. The only problem I had was that it seemed a little soft - even after I had refrigerated it for about 8 hours, the slices didn't hold up very well on the plate. This may have been my own fault; maybe I didn't measure the gelatin correctly. Next time I may increase the amount of gelatin a bit just to see if it makes a difference.
Reviews (2)
Add Rating & Review 21 Ratings 5 star values: 2 4 star values: 9 3 star values: 4 2 star values: 4 1 star values: 2
Add Rating & Review
21 Ratings 5 star values: 2 4 star values: 9 3 star values: 4 2 star values: 4 1 star values: 2
21 Ratings 5 star values: 2 4 star values: 9 3 star values: 4 2 star values: 4 1 star values: 2
21 Ratings 5 star values: 2 4 star values: 9 3 star values: 4 2 star values: 4 1 star values: 2
5 star values: 2 4 star values: 9 3 star values: 4 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: Unrated 07/29/2016 Of all the different blogs and emails that I receive, I find it inconceivable that Martha Stewart is one of the few that does not provide nutritional information on the recipes. This is information that a lot of people would find helpful. I do hope that you will start providing this important information. Martha Stewart Member Rating: Unrated 06/28/2011 I made this dessert to bring to a dinner party and it was a huge hit. It takes a while, but if you break it down into steps, it's really not that hard. The only problem I had was that it seemed a little soft - even after I had refrigerated it for about 8 hours, the slices didn't hold up very well on the plate. This may have been my own fault; maybe I didn't measure the gelatin correctly. Next time I may increase the amount of gelatin a bit just to see if it makes a difference.Martha Stewart Member
Rating: Unrated 07/29/2016
Of all the different blogs and emails that I receive, I find it inconceivable that Martha Stewart is one of the few that does not provide nutritional information on the recipes. This is information that a lot of people would find helpful. I do hope that you will start providing this important information.
Rating: Unrated
Rating: Unrated 06/28/2011
I made this dessert to bring to a dinner party and it was a huge hit. It takes a while, but if you break it down into steps, it’s really not that hard. The only problem I had was that it seemed a little soft - even after I had refrigerated it for about 8 hours, the slices didn’t hold up very well on the plate. This may have been my own fault; maybe I didn’t measure the gelatin correctly. Next time I may increase the amount of gelatin a bit just to see if it makes a difference.
All Reviews for Apricot Chiffon Pie
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All Reviews for Apricot Chiffon Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
