Brandied Apricot-Peach Pies

Ingredients

• 0.5 cup apricots dried diced
• 1 tablespoon brandy 
• 1.5 tablespoons butter 
• 2.5 teaspoons cornstarch 
• 12  cream cheese dough circles sweet
• 0.3 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons milk 2% reduced-fat
• 16 ounce peaches frozen thawed drained sliced chopped
• 1 cup powdered sugar sifted
• 0.5 teaspoon vanilla extract 

Equipment

• baking sheet
• sauce pan
• baking paper
• oven
• wire rack
• plastic wrap

Directions

1. To prepare pies, combine first 6 ingredients in a medium saucepan; cook over medium heat 8 minutes or until liquid almost evaporates.
2. Remove from heat.
3. Add butter, stirring until butter melts. Stir in brandy and cornstarch. Cool slightly.
4. Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough.
5. 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.
6. 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.
7. Preheat oven to 42
8. Remove pies from freezer. Pierce top of each pie once with a fork.
9. Place baking sheet on bottom rack in oven.
10. Bake at 425 for 18 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
11. To prepare glaze, combine powdered sugar, milk, and vanilla, stirring well.
12. Drizzle evenly over pies.