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Brandied Apricot-Peach Pies

Howard L. Puckett
Yield 12 pies (serving size: 1 pie)
The honey-citrus notes of dried apricots enhance the frozen peaches in this baked version of the classic fried pie.

Ingredients

  • Pies:
  • 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
  • 12 Sweet Cream Cheese Dough circles
  • Glaze:
  • 1 cup sifted powdered sugar
  • 2 tablespoons 2% reduced-fat milk
  • 1/2 teaspoon vanilla extract

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Preheat oven to 425°.

  4. 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.

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