Apricot Whip Pie #2

This recipe came out of my Grandmothers 1941 cookbook "The New American Cook Book" I have recomended that you use cool whip rather than egg whites.

• Ready In: 10 mins
• Yields: 1 Pie

Ingredients

• 3  cups apricot puree
• 6  teaspoons sugar
• 1  teaspoon lemon juice
• 1⁄2 teaspoon vanilla
• 1⁄2 teaspoon  almond extract
• 2  teaspoons gelatin
• 2  egg whites (Since this calls for egg whites-not cooked-I think I would sub in cool whip for the volume)

Directions

1. Add sugar, lemon juice, vanilla, and almond extract to apricot puree.
2. Soak gelatin in 2 T.
3. cold water for 5 min.
4. Dissolve over hot water.
5. Stir into apricot mixture.
6. Fold in stiffly beaten egg whites.
7. Pour into prepared pie shell and chill overnight.