Ingredients
1 can (29 ounces) light apricot halves1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix1 cup all-purpose flour1/4 teaspoon salt1/3 cup cold butter, cubed1/4 cup water
Preparation
Drain apricots, reserving juice. In a bowl, whisk the juice and pudding mix until smooth; stir in apricots. Pour into an 8-in. square baking dish coated with cooking spray; set aside.
In a bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with fork until dough forms a ball. On a floured surface, roll out dough to fit top of baking dish; place over filling. trim and flute edges; cut slits in top.
Bake at 450° for 15 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until crust is golden brown and filling is bubbly.
