Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 (15 oz.) pkg. refrigerated pie crusts
• Filling:
• 1 (3 oz.) pkg. cream cheese, softened
• 2 eggs, beaten (reserve 2 tsp.)
• 1/3 cup dairy sour cream
• 1 tsp. almond extract
• 2 (16 oz.) cans lite apricot halves, drained, cut in fourths
• 1 cup sugar
• 1/4 cup flour

Directions

1. Heat oven to 400 degrees. Place cookie sheet in oven to preheat.

2. Prepare pie crust according to package directions for 2 crust pie using 10 inch tart pan with removable bottom or 9-inch pie pan.

3. Place one pie crust in pan; press in bottom and up sides of pan. Trim edges if necessary.

4. In small bowl, beat cream cheese until smooth. Add eggs, sour cream and almond extract; blend well.

5. In large bowl, gently combine apricots, sugar and flour until apricots are coated. Fold cream cheese mixture into apricot mixture. Pour into crust-lined pan.

6. To make lattice top, cut remaining crust into 1/2 inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush with reserved beaten egg.

7. Place tart pan on reheated cookie sheet. Bake at 400 degrees for 40 to 50 minutes or until crust is golden brown. Loosely cover entire top of pie with foil during last 15 minutes of baking to avoid excessive browning.

8. Cool; remove sides of pan. Store in refrigerator.

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