FOR THE SHELL:

1 1/2 c. gingersnap crumbs
3 tbsp. confectioners' sugar
1/2 stick unsalted butter, melted

FOR THE FILLING:

1 1/2 tsp. unflavored gelatin
2 tbsp. fresh lime juice
3/4 c. dried apricots
1/2 c. plus 3 tbsp. granulated sugar
1/2 c. apple juice
1/2 c. sour cream
3 lg. egg whites at room temperature
A pinch of cream of tartar
Crumbled gingersnap

Make the Shell: In a bowl combine gingersnap crumbs, confectioners' sugar and butter. Press the mixture into a 9 inch pie plate and bake in a preheated hot oven at 375 degrees for 6 minutes. Let the shell cool on a rack. Make the filling: in a small bowl sprinkle the gelatin over the lime juice and let it soften for 5 minutes. In a saucepan combine the apricots, 1 cup water, and 1/2 cup sugar, bring the mixture to a boil over moderate heat and simmer it for 20 minutes. In a food processor fitted with a steel blade puree the mixture, transfer it to a large bowl, and add the gelatin mixture, stirring until the gelatin is dissolved. Stir in the apple juice, let the mixture cool and fold in sour cream. In a bowl, beat the egg whites with cream of tartar and a pinch of salt until they are frothy, add the remaining 3 tablespoons of sugar, 1 tablespoon at a time beating and beat the whites until they hold soft peaks. Fold the egg whites into the apricot mixture gently but thoroughly. Turn the filling into the shell and chill the pie for at least 6 hours. Just before serving top the pie with the crumbled gingersnap.