Food For Thought APRICOT CHIFFON PIE

Press, Volume CIV, Issue 30737, 29 April 1965, Page 2

Food For Thought APRICOT CHIFFON PIE

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ALAN TREMAIN]

Apricot Chiffon Pie, as given here, uses a cup of dried apricots. But keep this recipe for next summer and try it with chopped fresh apricots, of which you will need If cups. It is delicious with fresh or dried fruit. For the pie shell, about lOoz of sweet pastry is required. It should be rolled out thinly and chilled before baking. You Will Need: 1 cup dried apricots soaked in water for three hours I cup sugar 1 dessertspoon gelatine i cup cold water 1 tablespoon lemon juice Pinch salt

1 cup whipped cream 4 cup hot water lOoz sweet pastry.

Method.—After soaking the apricots for three hours, add the sugar and allow to stand for 30 minutes. Soften the gelatine in cold water, add the hot water and stir till dissolved. Cool, Add the apricot mixture with lemon juice and salt Chill until partially set, then fold in the whipped cream. Pour Into the cooked and cooled pie shell. Chill until set and decorate with extra whipped cream.

To make the shell, roll out the pastry thinly, line an eight-inch sponge tin and chill for 10 to 15 minutes. Bake at 400 degrees for 12 to 15 minutes and alow to cool.: