Lemon Apricot Pie Recipe

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Lemon Apricot Pie Ingredients

1 1/3 cup eagle brand sweetened condensed mil, k
1/4 cup lemon juice
1 g rind of 1/2 lemon
1 cup apricot pulp
1 baked pie shell (9 in.)

A Recipe for
Lemon Apricot Pie

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Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Edward Abbey

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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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Lemon Apricot Pie

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Lemon Apricot Pie Directions

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.

Serves: 1

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Lemon Apricot Pie Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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