To slightly beaten egg yolks add 1/2 c. Sugar, apricots, cut fine, and milk. Cook until thick in top of double boiler. Pour cold water in bowl and sprinkle gelatine on top of water. Add to hot fruit mixture, mix thoroughly and cool. When it begins to thicken, add remaining sugar and fold in stiffly beaten egg whites. Pour into baked pie shell. Chill thoroughly in refrigerator. Pie may be garnished with whipped cream just before serving.
