- Calories 235
- Caloriesfromfat 26%
- Fat 6.7g
- Satfat 3.4g
- Monofat 2.5g
- Polyfat 0.3g
- Protein 3.2g
- Carbohydrate 40.9g
- Fiber 1g
- Cholesterol 18mg
- Iron 1.3mg
- Sodium 96mg
- Calcium 26mg
Brandied Apricot-Peach Pies
Howard L. Puckett
The honey-citrus notes of dried apricots enhance the frozen peaches in this baked version of the classic fried pie.
How to Make It
Step 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.
Step 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.
Step 3
Preheat oven to 425°.
Step 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.
Step 5
To prepare glaze, combine powdered sugar, milk, and vanilla, stirring well. Drizzle evenly over pies.
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jenmax's Review
If you search for the pastry recipe by name in the myrecipe search, you will get it. Or here is the link. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1536767 Hope you found it before this.
foodiegrl1972's Review
i have not made this yet,but i am going to soon my question was how or where do you get the sweet cream cheese dough...is there a recipe following the brandied apricot pies...if someone could help it would be awsome thanks.
okinawaal's Review
Found plastic wrap tedious. Worked dough directly. Substituted w/1/2 cup Whole Wheat Flour. Problem getting an even 5" round. Accordingly, had to decrease filling. Used a teaspoons worth in lieu of suggested 1/2 tablespoons worth? Still, great end product. Looks good - taste good.
portland's Review