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Basic Pie Crust
Arlene's Apple Pie
Lemon Tartlets
Pumpkin Pie
Sweet Potato Pie
Tarte Tatin
Strawberry Pie
Cranberry Crunch Pie
Cranberry Pecan Pie
Pear & Chocolate Tart
Pear Honey Pie
Pear and Apple Pie
Old Fashioned Pear Pie
Pear Pie
Apricot Strudel
Apricot Meringue Tart
Strawberry CheesePie
Apricot Strudel


      1 cup butter
      1 8 oz. package cream cheese
      2 cups flour
      2 cups apricot preserves
      1 cup chopped nuts
      15 ounces white raisins
      4 ounces flaked coconut


    Pastry: Powdered sugar (optional) Blend butter and cream cheese together well. Add  flour. Mix until well blended. Make 4 balls. Chill 3-4 hours.

    Preheat oven to 350 degrees. Roll each ball out into a 14-16" rectangle. Combine  preserves, nuts, raisins, and coconut. Spread onto each dough rectangle without tearing.  Roll each as for jelly rolls, turning ends under. Place on ungreased baking sheet. Flatten  each roll slightly to make them even. Bake 45 minutes. Cool. Refrigerate several hours  before slicing. Cut into 1 1/2" slices. Sprinkle each slice with powdered sugar, if  you wish.

    24 slices

    This strudel freezes well.

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