Brandied Apricot-Peach Pies

Brandied Apricot-Peach Pies Recipe
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.


Maureen Callahan,

Cooking Light

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note