Lemon Apricot Pie

Cake Suites Sweet
la-fontaine / Pixabay

Ingredients & Directions

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

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 I’d 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.]

1 servings

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