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Apricot Chiffon Pie

Martha Stewart
  • minutes
  • Serves 8

INGREDIENTS

1 3/4

lbs Apricots, pitted and quartered

5

Eggs, large

1/2 tsp

Salt, coarse

1 1/2 cups

Sugar

1

Pistachios, Unsalted

1

Pistachio-shortbread crust

4 1/2

Scant tsp Gelatin, unflavored

1 1/8 cups

Water