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1. Bring piecrust to room temperature according to package directions. Meanwhile, in a medium bowl combine brown sugar, flour, cardamom, and ground chipotle pepper. Add apricots. Gently toss until coated; set aside.* In another bowl combine granola and nuts; set aside.
2. Lightly grease disposable pan or lightly coat with nonstick cooking spray; ease crust into pan allowing edges of crust to hang over edges of pan. Spoon apricot mixture to pastry-lined pan. Sprinkle with granola mixture. Fold crust edges over filling.For a charcoal grill::
3. Arrange medium-hot coals around outer edges of grill, leaving as large a space as possible in the center. Place pan on grill rack in the center of the grill so it is not over any coals. Cover and grill for 40 minutes or until piecrust is golden brown, fresh fruit is tender, and filling is bubbly.For a gas grill::
4. Preheat grill. Reduce heat to medium. Adjust for indirect cooking according to manufacturer's directions. Place pan on grill rack away from heat. Cover and grill as above. Remove pan from grill and let stand 45 minutes before serving. Serve warm with vanilla bean ice cream, if desired. Makes 6 servings.