Apricot Cobler

INGREDIENTS

• 2 cans apricot halves undrained, 15.25-ounce

• 2 bags dried apricots Sun-Maid®, 15-ounce

• 2 cans apricot cake and pastry filling Solo®, 12-ounce

• 1 cup orange juice

• 1/2 cup granulated sugar

• 1/4 cup firmly packed brown sugar

• 3 tablespoons all-purpose flour

• 1/2 teaspoon ground allspice

• 1 cup chopped pecans

• 6 tablespoons butter cut into pieces

• 1 package refrigerated pie crust Pillsbury®, 14.1-ounce

• 1 tablespoon granulated sugar

INSTRUCTIONS

1. Preheat oven to 400°. Spray a 12- inch, deep-dish round baking dish with nonstick cooking spray.

2. In a large bowl, combine apricot halves, dried apricots, pastry filling, orange juice, 1/2 cup granulated sugar, brown sugar, flour, allspice, and pecans. Pour into prepared baking dish, and dot with butter.

3. On a lightly floured surface, unfold one pie crust, and gently roll to 1/8-inch-thick rectangle. Using a knife, pastry cutter, or pizza cutter, cut 3 (2 1/2-inch-wide) strips. Repeat with remaining pie crust, discarding scraps.

4. Arrange strips in a lattice design over filling; gently press ends of strips, sealing edges to baking dish. Sprinkle with 1 tablespoon granulated sugar. Bake for 35 to 45 minutes, or until pie crust is golden and filling is bubbly. Let cool on a wire rack for 30 minutes before serving.