Apricots With Hidden Raspberries Meringue Pie

Name: Apricots With Hidden Raspberries Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, room temperature; 1 cup sour cream; 5 extra large eggs, room temperature, separated; 3/4 cup granulated sugar, plus 1 cup superfine sugar, for egg whites; 2 cups unbleached all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Zest of 1 large lemon, plus 1 teaspoon juice for egg whites; 2 teaspoons pure vanilla extract (divided); 3 1/2 pounds fresh ripe but firm apricots, washed and cut in half; 1 1/2 pints fresh raspberries

Servings: persons

1 cup butter, room temperature
1 cup sour cream
5 extra large eggs, room temperature, separated
3/4 cup granulated sugar, plus 1 cup superfine sugar, for egg whites
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 large lemon, plus 1 teaspoon juice for egg whites
2 teaspoons pure vanilla extract (divided)
3 1/2 pounds fresh ripe but firm apricots, washed and cut in half
1 1/2 pints fresh raspberries

1
["Preheat oven to 325 degrees F.", "In a mixing bowl combine flour, baking powder, and baking soda, salt and lemon zest; mix well.
2
Cream butter and 3/4 cups sugar until light and fluffy; add egg yolks one at a time until fully incorporated.", "Stir in sour cream and 1 teaspoon vanilla.
3
Slowly fold in flour mixture in three portions (dough should be very soft).", "Evenly spread the dough in a large glass baking dish (15, 5 -10, 5-2, 5-inches).
4
Place on the middle rack of the oven and bake for about 20-25 minutes until pale golden.", "Meanwhile prepare apricots: wash and pat dry, half them, discard the pits and fill each half with 1 raspberry.", "Arrange the filled with raspberries apricots (cut side down)
5
all over the prebaked crust. Place the remaining raspberries in-between rows of apricots.", "Return pie to the oven and bake for about 30 more minutes.", "In the bowl of stand mixer fitted with a whisk attachment, beat egg whites, salt and 1 teaspoon lemon juice until foamy.
6
Slowly add the 1 cup of superfine sugar and beat on high speed until meringue is stiff and shiny.
7
Add remaining 1 teaspoon vanilla and beat until combined.", "When the pie is ready, gently spread meringue on top, return to the oven and in about 8-10 minutes turn of the heat.", "Leave the pie in the oven for another 10 minutes; then transfer to a wire rack and cool to room temperature.
8
To serve, cut in 12 or 16 diamond shape portions."]

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup butter, room temperature, 1 cup sour cream, 5 extra large eggs, room temperature, separated, 3/4 cup granulated sugar, plus 1 cup superfine sugar, for egg whites, and more.

Yes, Apricots With Hidden Raspberries Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!