CRUST

1. Prepare the pie crust by pre-baking it, by blind baking it. Use these directions if you need help.
2. Cool the pie crust completely.

APRICOT JAM FILLING

1. In a sauce pan, bring 2 cups of the chopped apricots, sugar and brandy to a boil. Stir frequently.
2. Add in the pectin and bring to a boil for about 2 additional minutes.
3. Remove from the heat and press the apricots through a strainer to remove the large bits of apricot. The jelly will be smooth. Set aside to cool.
4. Reserve 1/3 cup of this for the Apricot Cream Filling layer.
5. When completely cool, add the remaining apricots into the cooled jam filling and stir to combine.
6. Spread into the bottom of the cooled pie crust. Place in fridge to chill.

APRICOT CREAM FILLING

1. Combine 3 Tablespoons of boiling water, and apricot gelatin stirring until the gelatin dissolves.
2. In a stand mixer with a whisk attachment, Add in the gelatin mixture, 1/3 cup of apricot jelly, and 1 cup of heavy whipping cream. Whisk the mixture until the cream is stiff.
3. Spread the whipped apricot cream filling over the top of the apricot jam filling.
4. Cover the pie with plastic wrap and place in the fridge to chill for at least 3 hours.

WHIPPED CREAM TOPPING

1. In the stand mixer with the whisk attachment, whip cream, sugar and brandy until stiff peaks form.
2. Spread evenly onto the top of the pie. Flourish with creative swirls for decoration.
3. Serve immediately.