- 1 unbaked 9-inch, deep pastry shell
- 1 can (1 lb) apricots, drained
- 1 package (8 ozs) cream cheese, softened
- 3/4 cup sugar
- 1 tablespoon flour
- 1/2 cup milk
- 1 teaspoon vanilla
- 4 eggs
Bake pie shell in a very hot oven (450F) 8 minutes. Do not brown.
Mash apricots into a pulp; drain again; spread over bottom of baked pastry shell.
Cream the cheese, sugar, and flour until blended; add milk and vanilla and continue mixing. Add eggs, one at a time, beating well after each addition. Pour over apricot layer. Bake in a moderate oven (350F) about 45 minutes or until firm. Serve warm or cold.
Yield: 6 servings.