Brandied Apricot-Peach Pies

Brandied Apricot-Peach PiesRecipe
Howard L. Puckett
The honey-citrus notes of dried apricots enhance the frozen peaches in this baked version of the classic fried pie.


12 pies (serving size: 1 pie)

Recipe from

Cooking Light

Nutritional Information

Calories 235
Caloriesfromfat 26 %
Fat 6.7 g
Satfat 3.4 g
Monofat 2.5 g
Polyfat 0.3 g
Protein 3.2 g
Carbohydrate 40.9 g
Fiber 1 g
Cholesterol 18 mg
Iron 1.3 mg
Sodium 96 mg
Calcium 26 mg


1/2 cup diced dried apricots
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 (16-ounce) bag frozen sliced peaches, thawed, chopped, and drained
1 1/2 tablespoons butter
1 tablespoon brandy
2 1/2 teaspoons cornstarch
1 cup sifted powdered sugar
2 tablespoons 2% reduced-fat milk
1/2 teaspoon vanilla extract


To prepare pies, combine first 6 ingredients in a medium saucepan; cook over medium heat 8 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in brandy and cornstarch. Cool slightly.

Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place the dough on a lightly floured surface. Spoon about 2 tablespoons peach mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining peach mixture. Freeze 30 minutes.

Preheat oven to 425°.

Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 18 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.

To prepare glaze, combine powdered sugar, milk, and vanilla, stirring well. Drizzle evenly over pies.