Lemon Apricot Pie Recipe - Cooking Index
Lemon Apricot Pie Recipe - Cooking Index
| 1 1/3 cups | 315ml | Eagle brand sweetened - condensed milk |
| 1/4 cup | 59ml | Lemon juice |
| Rind of 1/2 lemon | ||
| 1 cup | 237ml | 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.
Source:
Philadelphia Inquirer
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