The previous fruit pie inspired me to go back to Rose Levy Beranbaum’s Pie and Pastry Bible and attempt another beauty.
I didn’t have any apricot preserves in the house but did have some fine strawberry guava jelly made by my friend Renee that was a light rose color.
This was one of those RLB pies that require 3 bowls (or was it four?), but it was worth it. First you cook up a custard of egg yolks, honey, milk, and,….gelatin! Yet another thickener enters my life. I thought this was very clever. You get the rich smooth taste and texture of an egg-thickened custard with with the insurance of the gelatin.
If I can make all chiffon pies taste this good I’ll add another kind of pie to my comfort zone. It was absolutely delicious with a light texture that just made me want to fork up bite after bite.