APRICOT PIE

1 baked (9-inch) pie shell
FOR THE FILLING:
2 cups dried apricots, diced
1 1/2 cups water
1 1/4 cups sugar
3 Tablespoons flour
1/2 teaspoon salt
3 egg yolks, beaten
2 Tablespoons butter
2 bananas
FOR THE MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1/2 teaspoon vanilla extract

TO MAKE THE FILLING:
Combine apricots and water in a saucepan. Bring to a boil, reduce heat, cover and simmer 10 minutes or until tender.

Combine the sugar, flour and salt; stir into apricots. Bring to a boil and cook 2 minutes, stirring constantly or use a double boiler.

Stir some of the hot mixture into the beaten egg yolks, then return warmed egg yolks to hot mixture and cook for a few minutes until thickened. Remove from heat, stir in butter and allow to cool.

Prehat oven to 350 degrees F.

Slice bananas and arrnage in bottom of pie shell. Top with apricot mixture.

TO MAKE THE MERINGUE:
Whip egg whites until frothy. Beat in cream of tartar and continue beating until peaks start to form. Beat in sugar, 1 tablespoon at a time, then beat in vanilla. Spread meringue over filling, sealing to edge of pastry.

Bake for 12 10 15 minutes, until meringue is golden brown.

Dorothy Watts, Ranoutl IL - Champaign County Fair
Source: Blue Ribbon Pies by Maria Polushkin Robbins