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We can’t resist fluffy, sweet toasted meringue. So why is the cloud-like topping reserved for lemon and lime? Enter pastry chef Erin McDowell’s recipe for mini apricot meringue pies (“pielets,” if you will) to prove our point.
“I make meringue with all kinds of fruit pies, because they’re all tart in their own way,” the author of The Fearless Baker tells us. “These have a really easy press-in coconut shortbread cookie crust and stove-top filling—the fruit softens but still has texture. I particularly love the combination of apricot and coconut, and the meringue really brings it all together.”
If you don’t have mini tart pans or pie plates, you can use mason jar lids to make the crust. In fact, it’s totally adaptable to any size pie plates (but keep in mind the yield might be more or less depending on how deep your pans are).
And if you’re going in for seconds, your secret’s safe with us. They are mini, after all.
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