4 (3 ounce) squares apples - peeled and cored
1 cup butter or margarine
1 (10 ounce) package frozen whipped topping, thawed
2 (7 ounce) packages cream cheese, softened
2 tablespoons lemon zest
2 tablespoons brandy
2 tablespoons orange zest
1 tablespoon white sugar
3 tablespoons brandy-based soda
1 (16 ounce) can diced, drained apricots, honey-roasted and sliced
Preheat oven to 425 degrees F (220 degrees C).
Melt butter in skillet or other nonstick skillet over medium heat. Gradually add the bacon, stirring constantly until crisp.
Add sliced apples and butter mixture to skillet; heat over medium heat for 4 minutes. Add the bacon and apple mixture and bring to a boil, stirring and scraping up browned bits of apple with spoon. Cover skillet, and cook over medium heat for 5 minutes.
Remove cover, add the cream cheese, lemon zest, brandy, orange zest, sugar and brandy-based soda; cook over medium heat for 5 minutes, stirring constantly.
Remove from heat, allow cream cheese mixture to cool slightly. Spread cream cheese mixture over crust; sprinkle with apricots.
Place egg over cream cheese mixture and dredge in brown sugar. Drizzle over cream cheese mixture and garnish with lemon slices.
Bake uncovered in the preheated oven 35 minutes in the preheated oven, or until a tester inserted in the center of the pie comes out clean. Cool for 10 minutes, then turn out onto a wire rack and cool completely.
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