The best delicious Lemon Apricot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Apricot Pie recipe today!
Hello my friends, this Lemon Apricot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Apricot Pie is amazingly delicious, and addictive, everyone will be asking for more Lemon Apricot Pie.
What Makes This Lemon Apricot Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Apricot Pie.
Ready to make this Lemon Apricot Pie Recipe? Let’s do it!
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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.]
Yields
1 Servings
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