Apricot Pie
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Prepare in advance as this pie requires 8 to 10 hours of chilling time.
INGREDIENTS
1 (10-inch) baked pie shell, your favorite, or 1 from the index
1 (3-ounce) package cream cheese
2 tablespoons sugar
2 tablespoons cream
1/2 teaspoon vanilla
2 cups apricots, puréed (1-1/2 pounds uncooked)
1/2 cup currant jelly
Toasted almondsCream the cheese with sugar, cream and vanilla; spread on the bottom of pie shell. Add the puréed apricots. Melt the currant jelly in the top of a double boiler. Beat well and spread over the fruit. Sprinkle with toasted almonds.
Chill for 8 to 10 hours before serving.