Brandied Apricot-Peach Pies

4 Reviews
ADD YOUR REVIEW
Howard L. Puckett
Yield
12 pies (serving size: 1 pie)
By Maureen Callahan
October 2006
RECIPE BY Cooking Light

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

Nutritional Information

  • 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

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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Ratings & Reviews

portland's Review

jenmax
June 18, 2012
excellent filling flavor, really portable and keeps well. dough needs a little more salt and with all the handling was a little tough, maybe try rolling in two batches and cutting appropriate circles.

jenmax's Review

foodiegrl1972
May 31, 2010
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

portland
February 21, 2010
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

okinawaal
November 21, 2008
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.