This vintage recipe was clipped from a newspaper and found in a large collection, date is unknown but the price of canned milk advertised on the back is listed at 10 cents–so it’s a few years old ;). I’ve typed it below along with a scanned copy.

Apricot Cream Pie

Use 1 1/4 cups pretzel crumbs, 1/4 cup granulated sugar, 1/4 cup butter or margarine, 1 package vanilla pudding and pie filling, 1 3/4 cups milk, 1 egg, 1/2 teaspoon almond extract, 1/2 pint whipping cream, 1/2 cup confections sugar and 1 cup drained, cooked, dried apricots.

Cook apricots in saucepan over very low flame with just enough water to cover. Add water as needed during cooking to form rich, thick apricot paste. Use this for pie; or use 1 cup cooked dried apricots, well drained and mashed with fork.

Roll pretzels between sheets of wax paper to form crumbs. Mix crumbs with sugar and melted butter or margarine. Press into lightly greased 9-inch pie pan. Bake at 400 degrees for 10 minutes. Cool.

Mix pudding and pie filling with egg, then add milk. Cook over low flame in accordance with package directions. Cool for about five minutes, stirring once or twice. Then pour into pretzel crust. Chill. Just before serving time whip cream. Fold in sugar and apricots. Distribute over pie filling.