Apricot Peach Pie

Total Time: 18 mins Cook Time: 18 mins

Ingredients

• 1/2 cup diced dried apricot
• 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 pieces pastry dough, sweet cream cheese dough circles
• 1 cup sifted powdered sugar
• 2 tablespoons 2% low-fat milk
• 1/2 teaspoon vanilla extract

Recipe

• 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.
• 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.
• 3 preheat oven to 425°.
• 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.
• 5 to prepare glaze, combine powdered sugar, milk, and vanilla, stirring well. drizzle evenly over pies.