Apricot Cheese Pie Recipe - Cooking Index
Apricot Cheese Pie Recipe - Cooking Index
| 1 1/4 cups | Quick oats | |
| 1/4 teaspoon | Cinnamon | |
| 1 cup | Cottage cheese | |
| 3 | Eggs | |
| 1/2 cup | Pineapple juice | |
| 1 teaspoon | Grated orange rind | |
| 1 cup | -- ¥ | |
| 16 x | Apricot halves - drained | |
| 1/4 cup | Melted butter or margarine | |
| 1/8 teaspoon | Ground nutmeg | |
| 1 x | Reduced calorie cream cheese | |
| 1/2 cup | Sliced dates | |
| 1 teaspoon | Vanilla extract | |
| 3/4 teaspoon | Cornstarch |
Combine oats, butter, cinnamon and 1/4 tsp. nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9" pie plate. Bake at 425F for 7 to 10 minutes, until lightly browned.
Meanwhile, combine cottage cheese and cream cheese, eggs, dates, 1/3 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 at 350F 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.
Source:
"The Cobbler Crusade" by Irene Ritter
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