Apricot-Pear Pie

Apricot halves in the lemon-yellow custard look like small harvest moons


  • Unbaked 9" pie shell
  • c. drained apricot halves (1 lb. can)
  • c. drained pear halves (1 lb. can)
  • ¾ c. sugar
  • 1 tblsp. flour
  • 2 tblsp. butter or margarine
  • 3 eggs
  • 1 c. dairy sour cream
  • 3 tblsp. lemon juice
  • 2 tsp. grated lemon peel
  • Mace


  • Arrange fruits (thoroughly drained) in bottom of pie shell, saving out 6 apricot halves.
  • Combine sugar, flour and butter in bowl; blend in unbeaten eggs, beating well. Add sour cream, lemon juice and peel. Blend well.
  • Pour over fruit in pie shell. Arrange apricot halves, cut side down and evenly spaced, on filling. Sprinkle lightly with mace.
  • Bake in hot oven (400°F.) 30 minutes.