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