This vintage recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Apricot Bavarian Pie

1 tablespoon gelatin
1/4 cup cold water
1/4 teaspoon salt
1 tablespoon lemon juice
1 1/4 cups crushed canned apricots
4 eggs
1/2 cup sugar
1/2 cup whipping cream

Soak gelatin in cold water about 5 minutes. Beat egg yolks slightly and add 1/4 cup sugar, apricot pulp, lemon juice and salt. Cook on low heat until of custard consistency. Add the softened gelatin, stirring thoroughly, and cool. When mixture begins to thicken fold in stiffly beaten egg whites to which has been added the other 1/4 cup sugar. Fold in whipped cream, fill graham cracker pie shell and chill.

GRAHAM CRACKER PASTRY –16 graham crackers, 1/3 cup melted butter, 1/3 cup sugar, 1 teaspoon flour, 1 tablespoon unbeaten egg white. Roll crackers fine, combine with other ingredients, pat firmly into pie pan, bake at 350 degrees about 15 minutes. Cool before pouring in apricot mixture.

VARIATIONS: If crushed fresh apricots are used, slightly more sugar is required, and if dried apricots are used, less sugar. Other fruits may be substituted for the apricots, in the same proportion.

Tested Recipes From Mary Cullen’s Cottage
Household Arts Service of
The JOURNAL, Portland, Ore.