Apricot Meringue Pie

Cooking Instructions

Apricot Meringue Pie



  1.  Soak the apricots for 1 to 2 hours.
  2.  Preheat the oven to 190°C, Gas Mark 5. Roll the pastry and line a 20cm (8”) fluted loose-bottomed flan tin. Chill.
  3.  Boil the soaked apricots with 150g sugar until soft. Allow to cool.
  4.  Place in food processor with the juice & zest of the orange. Add the egg yolks and blend again.
  5.  Pour into the pastry case and bake for 30 minutes, or until lightly set.
  6.  Whisk the egg whites until stiff, and add the remaining sugar, a little at a time.
  7.  Pile onto the tart and bake for a further 15 minutes.
  8.  Allow to cool slightly before serving.


  • 450g short crust pastry
  • 250g sugar
  • Juice & zest of 1 orange
  • 250g Crazy Jack Organic Apricots
  • 3 eggs, separated

Stay in touch

If you don’t want to miss out on the latest updates from the Crazy Jack team,  make sure to sign up for our newsletter.


Love pictures? Us too!

Follow us on Instagram for all the latest pics from the Crazy Jack team