Lemon Apricot Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1 1/3
cups
eagle brand sweetened,
condensed milk
1/4
cup
lemon juice Directions:
g Rind of 1/2 lemon 1 c Apricot pulp 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.] Posted
by Stephen Ceideberg; October 4 1992.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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