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

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Credit: 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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