A good lemon meringue pie has a balance of tangy filling, flaky crust, and sweet toasted-meringue topping. This apricot version starts with a press-in crust that has ground almonds to complement the fruit. The filling is made with fresh apricots to keep it tangy, similar to the classic lemon. It’s topped off with a sturdy Swiss-style meringue that is heated a bit before being whipped to stiff peaks and toasted in the oven to ensure a pie that won’t weep or become soggy.
Special equipment: You’ll need pie weights to line the crust so that it doesn’t puff up while prebaking. If you don’t have pie weights, just use some dried beans.
You’ll also need an instant-read thermometer for this recipe.
Game plan: The dough can be made and pressed into the pie plate, tightly wrapped with plastic wrap, and refrigerated for up to 3 days before baking.
This recipe was featured as part of our Cool and Airy Summer Fruit Pies.
For the filling:
For the meringue: