Apricot Peach Pie

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

Directions

1. 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. 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. 3

   Preheat oven to 425°.

4. 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. 5

   To prepare glaze, combine powdered sugar, milk, and vanilla, stirring well. Drizzle evenly over pies.