Trading Post: Dried apricots work well in pies Honolulu HI

Dried apricots are pitted, unpeeled apricot halves that have had a lot of moisture removed. They usually are treated with sulfur dioxide to preserve color. Dried apricots are rich in vitamin A, iron and calcium. In supermarkets, they usually are located near the raisins.

After a reader called to request recipes for dried apricot pie, two readers stepped forward. Shari Andrew of Plainfield, Ill., said her recipe for Apricot Meringue Pie “takes a little time” but results in a tasty creation.

Dotti Milner of Springfield, Ill., said apricots are “one of my favorite fruits to cook and bake with.” She uses them in Dried Apricot Pie.

Apricot Meringue Pie

12 ounces dried apricots, chopped
1 1/2 cups water
2 1/2 cups sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
4 eggs, separated
2 tablespoons butter or margarine (Andrew uses unsalted butter)
1/4 teaspoon cream of tartar
1 baked 9-inch pastry shell

In saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are softened.

In a bowl, combine 2 cups sugar, cornstarch and salt; stir into apricot mixture. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir 1 minute longer or until glossy and clear. Remove from heat. Stir in butter. Keep warm.

Meringue: In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust.

Bake at 325 degrees for 25-30 minutes or until golden brown. Cool on wire rack 1 hour. Chill at least 3 hours before serving. Refrigerate leftovers.

Makes 6-8 servings.

Dried Apricot Pie

2 1/2 cups dried apricots
1 1/4 cups sugar (see note)
1 1/2 to 2 cups water
2 tablespoons quick tapioca
1/2 teaspoon salt
1/2 teaspoon cinnamon
Butter for dotting
Unbaked pie shell and 1 lattice-top crust

Place apricots, sugar, water, tapioca, salt and cinnamon in a saucepan. Bring to a boil. Reduce heat and cook and stir 2 to 3 minutes. Cool. When cooled, pour into unbaked pie shell. Dot with butter. Cover with lattice crust. (A top crust can be used instead.) Brush lattice crust with milk and sprinkle with sugar. Bake at 400 degrees for about 1 hour.

Note: If apricots are sweet, you may want to reduce sugar to 2/3 to 3/4 cup to prevent pie from being too sweet.

Makes 6 to 8 servings.

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The Trading Post runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail food@sj-r.com. Please include your name, city and daytime phone number.