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Howard L. Puckett Photo by: Howard L. Puckett

Brandied Apricot-Peach Pies

The honey-citrus notes of dried apricots enhance the frozen peaches in this baked version of the classic fried pie.

Cooking Light OCTOBER 2006

  • Yield: 12 pies (serving size: 1 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 26%
  • Fat: 6.7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.2g
  • Carbohydrate: 40.9g
  • Fiber: 1g
  • Cholesterol: 18mg
  • Iron: 1.3mg
  • Sodium: 96mg
  • Calcium: 26mg
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Brandied Apricot-Peach Pies recipe

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