Apricot Surprise Pie

Barbara Smallwood's Apricot Surprise Pie

2 (9-inch) Pillsbury Pet-Ritz Frozen Deep Dish Pie Crusts

Surprise Filling:

1/2 cup cream cheese

1/4 cup toasted pecans

1/4 cup mini chocolate chips

2 tablespoons frozen coconut

1/3 cup powdered sugar

Dash of ginger

Apricot Filling:

18 ounces dried apricots

1 cup water

1 cup apricot nectar

1 tablespoon cornstarch

1 teaspoon orange extract

1/2 tablespoon sugar

Dash of ginger

For Crust: Preheat oven to 400 degrees F (205 degrees C). Bake one Pillsbury Pet-Ritz 9-inch deep dish frozen pie crust slightly. Cool.

Surprise Filling: Mix together surprise filling ingredients until well combined. Pour into baked pie crust.

For Apricot Filling: Slice the dried apricots in half. Rinse then with water. Place them in a sauce pan with the water, apricot nectar and bring to a boil and cook until mushy. Combine the cornstarch with the orange extract, lemon juice and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth and then stir into the cooked apricots. Add the white sugar and a dash of ginger, combine. Pour mixture into the baked pie shell on top of the surprise filling.

Cut the second pie crust into strips. Top the pie with a lattice crust. Brush with milk over top crust for color, if desired. Bake at 400 degrees F (205 degrees C) until lightly browned.