1 (15 ounce) can apricot preserves
3 tablespoons butter or margarine
1/4 cup apricot brandy
1/2 cup apple cider vinegar
3 tablespoons white sugar
4 tablespoons apricot brandy
4 eggs
1 (9 ounce) can cream cheese, softened
1 (2 ounce) package cream cheese, softened
1 cup milk
1 teaspoon apricot brandy sifted
1 cup chopped pecans
1 cup chopped shallots
1 small onion, sliced
1 cup sliced fresh strawberries
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Remove apricot preserves from package and dry individual slices of fruit. If desired, place slices of fruit in dry pan in pan with apricot preserves. Spread pecans over fruit, if desired.
Beat butter and apricot brandy in large bowl until smooth. Beat in vinegar and sugar until well blended. Mix in butter mixture, mixing well. Stir in apricot brandy. Stir in cream cheese and cream cheese. Stir in milk and apricot brandy. Using hands, mix pecans and shallots into custard. Spoon into pie shell. Chill until set.
Melt the softened cream cheese, reserve 1/2 cup of mixture for filling. Press remaining mixture into bottom of pie shell. Cool slightly and press remaining cream cheese mixture into inside of pie. Chill until firm.
Frost top and sides of pitas with apricot preserves and peach preserves. Seal edges of pitas with apricot preserves. Sprinkle with pecans and sliced pecans.
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