Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1

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

Maureen Callahan
Recipe by Cooking Light October 2006

Gallery

Howard L. Puckett

Recipe Summary

Yield:
12 pies (serving size: 1 pie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

235 calories; calories from fat 26%; fat 6.7g; saturated fat 3.4g; mono fat 2.5g; poly fat 0.3g; protein 3.2g; carbohydrates 40.9g; fiber 1g; cholesterol 18mg; iron 1.3mg; sodium 96mg; calcium 26mg.
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