PASTRY:

1 c. flour
Pinch of salt
1/2 c. butter
Cold water

FILLING:

3 oz. cream cheese
2 tbsp. sugar
2 tbsp. cream
1/2 tsp. vanilla
2 c. pureed apricots
1/2 c. currant jam

1. Sift flour and salt into a mixing bowl. Rub in the butter with your fingertips until mixture is the consistency of fine bread crumbs. Add enough water to form a stiff dough. Chill before rolling out. Roll out to a thickness of 1/8". Line the bottom of a pie tin and bake for 15 minutes in a 450 degree oven.

2. Cream the cheese with the sugar, cream and vanilla. Spread on bottom of cooked pie shell.

3. To puree apricots, put 1 1/2 pounds of dried apricots in water and boil for a few minutes until tender. Sieve through a fine strainer.

4. Pour the pureed apricots over the cheese mixture.

5. Melt the currant jam in the top of a double boiler. Beat well and spread over the apricots. Chill overnight or for about 8 hours. Serves 6.