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1
Make the crust: Preheat oven to 350F.
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2
Pulse cookies in a food processor until crumbs form.
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3
(You should have 1 cup.)
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4
Add almonds, sugar, and salt, and process until almonds are finely ground.
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5
Add butter, and process just until mixture holds together.
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6
Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom.
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7
Refrigerate until firm, about 15 minutes.
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8
Bake until golden brown, 17 to 20 minutes.
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9
Transfer to a wire rack, and let cool.
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10
Make the filling: In a saucepan, bring apricots, 3/4 cup water, 3/4 cup sugar, and the salt to a boil.
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11
Cover, reduce heat, and simmer until apricots are very soft, 10 minutes.
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12
Remove from heat; let cool 20 minutes.
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13
Puree apricots and liquid in a blender.
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14
Strain through a fine sieve into a bowl.
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15
(You should have 3 cups puree; reserve 1/2 cup.)
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16
In a small bowl, sprinkle gelatin over remaining 1/3 cup cold water, and let stand until softened, about 5 minutes.
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17
Heat 2 1/2 cups apricot puree in a medium saucepan over medium-high.
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18
Whisk softened gelatin into puree, and stir until gelatin dissolves.
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19
Prepare an ice-water bath.
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20
In a medium bowl, whisk together egg yolks and 1/2 cup sugar.
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21
Whisk in one-third of apricot-gelatin mixture, then pour back into pan.
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22
Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes.
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23
Pour through a sieve into a bowl set in the ice-water bath.
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24
Whisk until just beginning to gel, 5 minutes.
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25
In a separate bowl, whisk egg whites until soft peaks form.
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26
Gradually add remaining 1/4 cup sugar, and whisk until stiff peaks form, about 2 minutes.
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27
Whisk one-third of whites into apricot-gelatin mixture.
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28
Gently fold in remaining whites.
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29
Let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes.
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30
Spoon into crust (it will pile high).
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31
Refrigerate pie 2 hours or up to 1 day.
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32
Before serving, drizzle reserved 1/2 cup apricot puree on top and sprinkle with chopped nuts.
