2 tablespoons butter
1 cup whole apricots
2 cups apples, peeled, cored and finely diced
2 (9 inch) unbaked pie crusts
4 eggs
1 (3.5 ounce) package instant lemon pudding mix
1 cup milk
1 cup chopped walnuts
4 crisp cornflakes cereal
1 cup Swiss cheese pastry bags
Preheat oven to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
In a large bowl, cream together the butter and sugar until smooth. Beat in the apricots and apples, adding an apple pie filling before whole apples are completely cooked. Mix in the flour, eggs, pudding mix and milk. Scoop the mixture into the baking dish, overlapping slightly to give the dish the shape of a sandwich. Sprinkle with chopped walnuts and sprinkle with Swiss cheese pastry bags. Cover the pie with aluminum foil, and refrigerate overnight. When ready to serve, slice the pie enclosing layers into pieces, and place onto the prepared baking sheet.
Bake for 40 minutes in the preheated oven, or until an inserted knife inserted in the center comes out clean. Let cool before serving. Meanwhile, help spread the apricot preserves over portions of the crust.