Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• Filling:
• 1 16 oz. can apricots, drained
• 1/4 cup flour
• Dash nutmeg
• 1 tsp. vanilla
• 4 oz. cream cheese, cubed
• 1 29-0z. can peach slices, drained
• 3/4 cup brown sugar
• 1 Tbsp. lemon juice
• 1/4 cup sugar
• 2 Tbsp. sugar
• Almond Crust:
• 2 cups flour
• 1/2 tsp. salt
• 1 to 3 tsp. ice water
• 6 Tbsp. finely ground almonds
• 3/4 cup cold butter

Directions

1. Prepare crust for two-crust pie. Combine flour, almonds and salt. Cut in butter with pastry cutter until mixture resembles cornmeal. Add ice water 1 tsp. at a time until mixture comes together in a ball. Divide into two parts, roll each into a nine-inch circle. Prepare oven to 375 degrees.

2. Combine apricots, peaches, flour, brown sugar, nutmeg, lemon juice and vanilla. Stir well, pour into prepared crust. Scatter cream cheese cubes over filling. Sprinkle 1/4 cup sugar over filling. Top with second crust, and crimp. Sprinkle crust with 2 Tbsp. sugar.

3. Bake for 40 minutes or until top is golden brown (cover edges with foil if they begin to brown too much). Remove and cool on rack.

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