---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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