Categories: pie-cobbler-cheesecake-tarts
Ingredients
- 1 9-inch frozen piecrust
- 1 8 oz. pkg. cream cheese, softened
- 1/3 cup sugar
- 2 Tbsp. milk
- 1 tsp. vanilla extract
- 3 cups whole strawberries, washed and hulled
- 3 Tbsp. apricot jam
- 1 Tbsp. sugar
- 1 tsp. vanilla extract
Directions
- Bake the pie crust according to the package directions and then set it aside to cool.
- In a mixing bowl, beat together the cream cheese, sugar, milk and vanilla extract until smooth. Spoon the filling into the cooled piecrust, spreading it evenly in the shell.
- Arrange the strawberries, bottoms up,(narrow part) on top of the filling.
- Heat the apricot jam, sugar and vanilla extract together in a saucepan, stirring occasionally, until the mixture just begins to boil.
- Remove the pan from the heat and use a pastry brush to paint each berry with the glaze.
- Chill for 30 minutes before serving.