APRICOT SLAB PIE

Apricot Slab Pie image

No fresh apricots? No problem. This easy-to-make slab pie uses canned apricot halves-and it's simply delicious!

Provided by My Food and Family

Time 2h

Yield 15 servings

Number Of Ingredients 8

Ingredients

2 cups flour, divided
1 cup cold butter, divided
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
4 cans (15.2 oz. each) apricot halves in heavy syrup, undrained
3 Tbsp. MINUTE Tapioca
1 tsp. almond extract
1/4 cup packed brown sugar
1/2 cup sliced almonds

Steps:

Place 1-1/2 cups flour in large bowl. Cut 3/4 cup butter into small cubes. Add to flour with cream cheese; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; cut in half. Flatten each half into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.
Place 1 disk between 2 lightly floured sheets of waxed paper; roll into 11x8-inch rectangle. Repeat with remaining dough, using 2 additional sheets of waxed paper. Place dough rectangles, with long sides together, on work surface. Discard top sheets of waxed paper. Spray 15x10x3/4-inch pan with cooking spray; invert over dough. Flip pan, holding pan and both pieces of dough together. Remove and discard waxed paper. Gently press dough onto bottom and up sides of pan, pinching seam together in center to seal.
Heat oven to 400ºF. Drain apricots, reserving 1 cup syrup; place apricots in medium bowl. Add tapioca, extract and reserved syrup; mix lightly. Spoon into crust. Combine sugar, nuts and remaining flour in medium bowl. Cube remaining butter; cut into sugar mixture until mixture resembles coarse crumbs. Sprinkle over apricot mixture.
Bake 40 min. or until crust is lightly browned, and apricot mixture is hot and bubbly. Cool before cutting into bars.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g