Tropical Fruit Pie

1 1/4 cups all-purpose flour
3 Tbsp granulated sugar
1/4 tsp salt
6 Tbsp butter
1 egg yolk
3 to 4 Tbsp cold water
1 1/2 (8-oz) pkgs. cream cheese (12 oz), softened 2/3 cup sifted powdered sugar
1/4 cup whipping cream
1 Tbsp orange liqueur or orange juice
1 tsp vanilla
2 to 2 1/2 cups assorted fruits (peeled and cut up kiwi fruit, raspberries, peeled and chopped papaya, and/or cut up strawberries
2 Tbsp apricot preserves
1/2 tsp orange liqueur or orange juice

Preheat oven to 400 F.

For pastry, in a bowl stir together flour, granulated sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and enough cold water to moisten. Knead gently until mixture forms a ball.

On a lightly floured surface roll dough to a 12-inch circle; carefully transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickenss of foil.

Bake 8 minutes; remove foil.

Bake for 10 minutes more or until golden. Cool on a wire rack.

For filling, in a bowl beat cream cheese and powdered sugar until combined. Add whipping cream, the 1 tablespoon liqueur, and vanilla. Beat until combined. Spoon filling into baked pastry shell.

Cover and chill 1 to 4 hours.

To serve, arrange fruit on top of filling.

Heat preserves and 1/2 teaspoon liqueur until melted. Drizzle over pie.