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Prune or Apricot Pie

1 pint stewed prunes or apricots Little grated lemon rind 11/2 tablespoons Argo or Kingsford's Cornstarch Flaky pie crust Line a pie plate with the crust. Heat the fruit with the lemon rind (the prunes should be pitted) and thicken with the cornstarch dissolved in an equal amount of cold water. Partly cool, pour into the pie plate, put crisscross strips of the pastry across the top, and bake thirty minutes in a moderate oven.