Apricot Peach Pie

KT~Lynn's Note:

This came for Cooking light. With Calories:235 and Fat:6.7g you can't go wrong with this sweet treat

• Total Time: 18 mins
• Prep Time: 0 mins
• Cook Time: 18 mins

Ingredients:

Serves: 12

Yield: 12.0 pies

• ½ cup diced dried apricot
• ¼ cup granulated sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon ground cinnamon
• 1⁄8; teaspoon ground nutmeg
• 1 (16 ounce) bag frozen sliced peaches , thawed, chopped, and drained
• 1 ½ tablespoons butter
• 1 tablespoon brandy
• 2 ½ teaspoons cornstarch
• 12 pieces pastry dough , sweet cream cheese dough circles
• 1 cup sifted powdered sugar
• 2 tablespoons 2% low-fat milk
• ½ teaspoon vanilla extract

Directions:

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.