1

Preheat the oven to 375 degrees F.

2

In a bowl, stir together the crumbs, sugar, butter, and almonds. Press this mixture firmly on the bottom and sides of a 9 in. pie plate. Bake for 8 minutes. Remove from the oven and cool on a wire rack.

3

Spoon the apricot preserves into the pie crust, spreading them around the bottom.

4

Chop the apricots.

5

In the top of a double broiler, stir together ½ cup of the apricot syrup and the lemon juice. Sprinkle the gelatin over this mixture and let it stand 5 minutes. Mix in 1/3 cup sugar, salt, and the egg yolks. Cook over hot water, stirring constantly until mixture is thickened and coats a metal spoon.

6

Remove from the heat and stir in the apricots. Cover and refrigerate until thickened.

7

In the bowl of an electric mixer, beat the egg whites until foamy. Little by little, add 1/3 cup of sugar. Beat until egg whites are stiff, then fold into the apricot-gelatin mixture.

8

Pour the filling into the pie shell and refrigerate for 4 hours.