Apricot Cheese Pie
Yield
8 servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
oats, quick cooking
|
|
| ¼ | cup |
butter
or margarine, melted |
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 1 | cup |
cottage cheese
|
*
|
| 1 | package |
light cream (half&half)
8 oz. |
*
|
| 3 | large |
eggs
|
|
| ½ | cup |
dates
sliced |
|
| ½ | cup |
pineapple juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
orange zest
grated |
|
| ¾ | teaspoon |
cornstarch
|
|
| 1 | can |
apricot halves, canned
16 oz, drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
oats, quick cooking
|
|
| 59 | ml |
butter
or margarine, melted |
|
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 237 | ml |
cottage cheese
|
*
|
| 1 | package |
light cream (half&half)
8 oz. |
*
|
| 3 | large |
eggs
|
|
| 118 | ml |
dates
sliced |
|
| 118 | ml |
pineapple juice
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
orange zest
grated |
|
| 3.8 | ml |
cornstarch
|
|
| 1 | can |
apricot halves, canned
16 oz, drained |
*
|
Directions
Combine oats, butter, cinnamon and ¼ teaspoon nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9" pie plate. Bake at 425℉ (220℃) for 7 to 10 minutes, until lightly browned. Meanwhile, combine cottage cheese and cream cheese, eggs, dates, ⅓ cup pineapple juice, vanilla extract, orange zest and remaining nutmeg in a food processor or blender.
Blend until well mixed. Pour into cooled crust and bake @ 350℉ (180℃) for 30 to 35 minutes until filling is set.
Chill at least one hour.
Combine remaining pineapple juice and cornstarch in a small saucepan. Heat to boiling. Boil 1 minute, stirring constantly, until thickened and clear. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze, evenly, over apricots.
Refrigerate until glaze is set. Makes 8 servings.
