Lemon Apricot Pie

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Lemon Apricot Pie Ingredients

1 1/3 c Eagle Brand Sweetened	1 c Apricot pulp
1/4 c Lemon juice	Baked pie shell (9 in.)
g Rind of 1/2 lemon

Instructions for Lemon Apricot Pie

Blend together Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon rind and apricot pulp. Pour into baked pie shell. Cover with whipped cream or meringue. Chill before serving. If meringue is used, beat two egg whites until stiff and add two tablespoons of granulated sugar. Spread on pie and bake in a moderate oven (350F) until brown. To prepare pulp, drain off liquid from canned or freshly stewed apricots and force through a coarse strainer. [These days Id say use a food processor. Remember, this book is pre-just about everything but electric refrigerators. Prunes can be used in place of the apricots. S.C.] Posted by Stephen Ceideberg; October 4 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Main Ingredient: PieCuisine: Uncategorized