Rustic Apricot Galette


6-8 B & R Farms Fresh Blenheim Apricots, sliced
1 refrigerated pie crust
6 oz cream cheese, softened
1/3 cup sugar
1 egg, separated
1 tsp. almond or vanilla extract
2tbs. brown sugar


Preheat oven to 375F. Line cookie sheet with parchment paper. Allow pie crust to sit at room temp for 10 minutes, then unroll it and place on parchment paper.

In a bowl, combine cream cheese, sugar, egg yolk and extract. Mix well until well combined. Spread cream cheese mixture on top of pie crust, leaving 1 1/2 inches around the edge without filling.  Place apricots on top of cream cheese mixture.

Fold the crust edge up, crimping slightly on top of the filling, until all the edges have been folded on top. Lightly brush the edges with beaten egg white. Sprinkle with brown sugar.

Bake 30-35 minutes until edges are golden brown.

Makes 6 to 8 servings.