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1/2 cup Bisquick baking mix
1 cup evaporated milk
1/2 cup sugar
2 tablespoons margarine, butter or spread
1 teaspoon vanilla
2 eggs
1 can (8 1/4 ounces) apricot halves, drained and mashed
1/4 cup apricot preserves

Heat oven to 350. Grease 9-inch pie plate. Stir together all ingredients except preserves until blended. Pour into pie plate.

Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely.

Heat preserves over low heat until melted; spread over pie. Cool. Garnish with sweetened whipped cream if desired. Cover and refrigerate any remaining pie.

If using spread, use only stick that has more than 65% vegetable oil.

High Altitude (3500 to 6500 ft): No changes.

Makes 8 servings