Apricot Meringue Pie for the 5th Annual Pieathalon

Welcome to the 5th Annual Pieathalon!

I am a Pieathalon newbie and this is my first time to participate.  Thanks to Emily for the invite (via Judy at The Book Club Cookbook).    We all submitted a recipe from a pre-1990 cookbook.  (Why did that make me feel so old?)  Then, Emily did some magic, swapped them around, and sent out our assignments.

My assignment (ironically) was from the authors of The Unoffical Mad Men Cookbook (of which the aforementioned Judy Gelman authored).  I was to make Jolie Gabor’s “Apricot Meringue Pie.”

Jolie Gabor’s FAMILY COOKBOOK, 1962


I obviously knew who Eva and Zsa-Zsa Gabor were.  Until Wikipedia filled me in, however, I had no idea who Jolie was and that there was a third sister, Magda.  So, if you need a quick Gabor tutorial, here it is:

Jolie Gabor, Countess de Szigethy, was Hungarian royalty (by marriage).   She followed her daughters to the United States in 1945, first landing in NYC where she opened a successful costume jewelry boutique.   (Some accounts I read inferred that Ms. Gabor might have been a successful madam in Hungary as well.)  Jolie was the mother of Magda, Eva, and Zsa-Zsa.    The family had beauty and they used their feminine wiles to rack up a number of marriages.   Mama had three, Magda had six, Eva had five, and Zsa-Zsa had nine (one of which was a former husband of Magda).

That’s a total of twenty-three marriages!

Image result for jolie gabor

Jolie Gabor (from Wikipedia)

If reality television had been in existence in the fifties, I am fairly confident that Jolie would have been the Kris Kardashian of her day.


I grew up watching Zsa-Zsa on the numerous talk shows of the 70s and watching Eva on Green Acres re-runs.  That’s about all I knew.  The Gabors are truly a fascinating family (maybe more known for their serial marriages than their acting ability).

The Gabor Sisters (Source–Google Images)

Jolie Gabor’s Family Cookbook is full of Eastern European recipes and the “Apricot Meringue Pie” is evidence of this.
I tweaked the recipe just a bit, adding ginger snap crumbs and using peach brandy instead of apricot.

Apricot Meringue Pie

From The Jolie Gabor Cookbook (1962)


  • 1 lb. dried apricots
  • 1 c. water
  • 1 slice lemon
  • 4 T. granulated sugar, divided
  • 1/2 c. fine sugar
  • 6. T. apricot brandy or sherry wine
  • 2 eggs, separated
  • 1 pie crust, unbaked
  • 1 T. ginger snap crumbs, finely ground
  • 2 egg whites
  • 6 T. fine sugar
  • 6 T. almonds, finely chopped to almost a powder.


  1. Preheat oven to 350 F. Cook apricots in 1 cup water with the lemon slice and 3 T. granulated sugar. When very soft, cool and drain off all liquid. Put in a food processor and puree. Add 1/2 c. fine sugar, apricot brandy, and 2 egg yolks. Pulse to combine well.
  2. In a separate bowl, beat 2 egg whites to stiff peaks. Fold into apricot mixture.
  3. Mix ginger snap crumbs with 1 T. granulated sugar.    Sprinkle a prepared pie crust mixture.
  4.  Pour in apricot mixture. Bake in preheated oven until pie crust is golden and the apricot mixture is firm, about 30-40 minutes. Remove from oven.
  5. Increase oven temperature to 400 F. Beat 2 egg whites until stiff, gradually add 6 T. fine sugar and the finely ground nuts. Spread meringue over the apricot filling, making peaks with a fork. Place in the 400 degree oven for a few minutes, until the meringue turns golden. Cool before serving.

Yield: 6-8 servings

I have been having some epic failures in the kitchen lately.   (You could read more about it here.)  I just continued the trend with this recipe.  Although the flavors of this pie were outstanding, my meringue was dismal.   This apricot pie lends itself to the flavors of fall, so I know I will make it again when the weather turns cooler.  I might even work on a jam recipe that mirrors the flavors of this pie.

The color of the pie is amazing!

That meringue, however…..apparently, my peaks weren’t perky enough.   🙂  As soon as I sprinkled in the sugar and almonds, everything fell flat.   No amount of whipping could make it right.   I consulted my sister and showed her the mess.  I was ready to start all over (but I was out of almonds).   Instead, Sis just told me to forge ahead.  I poured the meringue on top and threw it back in the oven.

It’s a sad state of meringue….


My sister and I loved the flavor.   The Hubs said it was OK.  One nephew stated the texture was weird (but I think he was expecting a traditional apricot pie).

I will make this again but it might be served with whipped cream instead of meringue next time.

Please check out the other Pieathletes who hopefully performed better than I.

After all this pie eating, we will need to burn calories so let me leave you with this strenuous workout.  (Besides being strenuous, it is also hilarious and kitschy and over-the-top!)


Please check out the other Pieathletes!


Thanks for hosting, Emily!   Can’t wait for the 6th edition of Pieathalon 2019!!!


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