Apricot Cheese Pie

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.