Title: Lemon apricot pie
 Categories: Pies, Ceideburg 2
      Yield: 1 Servings
 
  1 1/3 c  Eagle Brand Sweetened
           -Condensed Milk
    1/4 c  Lemon juice
        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.