1 each Pillsbury Refrigerated Pie Crust
Filling
1 each 8oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon grated orange peel
1/2 cup sliced strawberries
1 each peach, sliced
1 teaspoon lemon juice
1 each kiwi fruit, peeled, sliced halved
6 each large strawberries, halved
3 tablespoons apricot preserves, melted
Instructions
Let pie crust pouch stand at room temperature for 15 to 20 minutes
Heat oven to 450 degrees F. Remove crust from pouch. Unfold crust; press out fold lines. Place on ungreased cookie sheet. If desired using rounded edge of teaspoon, scallop edges of crust. Generously prick crust with fork.
Bake at 450 degrees F for 9 to 11 minutes or until light golden brown.. Cool 20 minutes of until completely cooled.
Meanwhile, in a small bowl combine cream cheese, powdered sugar and orange peel; beat until smooth. Stir in 1/2 cup strawberries until well blended.
Place cooled crust on serving plate; spread with cream cheese mixture to within 1/2 inch of edge. In small bowl, coat peach slices with lemon juice. Arrange fruit as desired on cream cheese mixture. Brush fruit with preserves. Store in refrigerater.
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Yields: 10 Servings
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