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.