Comments yesterday led me to look up some pie recipes in the 1894 Cookbook and beyond. The request was for an Apricot Chiffon. Those old fashioned recipes that aren’t easily tracked down any longer from our Aunt’s cookbook and note cards. I have found that old recipes used terminology more as a descriptive on what the item “looked” like, rather than its elements of construction. Chiffon could mean – whipped airy or even meringue topped – as to have a light and airy appearance. It could also very well mean chiffon in technique.
Going with both principles I poured over the vintage cookbook and recipe assortment in my cabinets. I did find a few items to test – so dear reader I hope this matches the pie your Aunt made! First up is my Aunts recipe from a news clipping. It is about circa 1950s. I rewrote since the copy is so small. I have not tested this yet. Let me know !
Happy’s Apricot Chiffon Pie
2 cups dried apricots
2 tsp unflavored gelatin
2 TBL lemon juice
2 egg yolks
2 TBL granulated sugar
1/8 tsp salt
2 TBL grated orange rind
2 egg whites
¼ cup granulated sugar
½ cup heavy cream whipped
sieve – dutch boiler – mixing whisks and beaters
Cook Apricots and sweeten per package directions
Drain reserve liquid
Process apricots through sieve
Soak gelatin in lemon juice 5 minutes
Beat egg yolks lightly; add sugar, salt, ½ cup liquid drained from apricots
Cook over hot water stirring constantly (to prevent scorching) until slightly thickened
Add gelatin stirring gently until dissolved
Blend 1 cup apricot pulp, orange rind and set to cool.
Beat egg whites until slightly stiff; then add ¼ cup sugar beating until stiff.
Gently fold into apricot mixture – making sure it has cooled properly or your peaks will soften.
Fold in whipped cream.
Butter 9 inch pie plate and sprinkle with ½ coconut. Fold in apricot mixture. Sprinkle remaining coconut on top and chill until set
Apricot Chiffon Pie – Martha Stewart
- 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
- 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.