Categories: cheesecake, cobbler, pies, tart

Ingredients

• 4 (6oz.) pkg. dried apricots, cut in half
• 4 cups water
• 2 1/2 cups sugar
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 Tbsp. almond liqueur (optional)
• 1 (15 oz.) pkg. refrigerated piecrusts
• 1 Tbsp. sugar
• 2 Tbsp. sliced almonds
• Custard Sauce:
• 3 large eggs
• 1/4 cup sugar
• pinch salt
• 2 cups half-and-half
• 1/2 tsp. vanilla extract

Directions

1. Combine apricots and water in a saucepan

2. let stand 8 hours.

3. Stir in 2 1/2 cups sugar; cook over medium-high heat, stirring constantly, until mixture boils. Cover, reduce heat and simmer, stirring occasionally, 10 minutes. Uncover and increase heat to medium-high, cook, stirring often, 8 to 10 minutes or until thickened. Stir in extracts and, if desired, liqueur; cool.
4. unfold 1 piecrust, and press out fold lines. Cut to fit into the bottom of a deep 2-quart baking dish, reserving excess pastry.
5. Spoon half of apricot mixture into dish; top with reserved pastry.
6. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining apricot mixture over pastry; cool.
7. Unfold remaining piecrust; roll to 1/8-ich thickness, and cut into 1-inch strips. Arrange in a lattice design over apricot mixture.
8. Bake at 475 degrees for 15 minutes; sprinkle with 1 Tbsp. sugar and almonds, and bake 2 to 3 more minutes. Serve warm with Custard Sauce.

9. Custard Sauce:

10. Whisk together eggs, sugar and salt in a heavy saucepan until blended. Whisking half-and-half, and cook over medium-low heat, whisking constantly, 10 minutes or until slightly thickened. Remove from heat; stir in vanilla.
11. Press wax paper or plastic wrap onto custard surface; cool. Chill.

12. makes 2 1/2 cups.

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