Lunch: Brandied Apricot-Peach Pies Recipe | MyRecipes

Recipe by Maureen Callahan The honey-citrus notes of dried apricots enhance the frozen peaches in this baked version of the classic fried pie.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Brandied Apricot-Peach Pies Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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

Instructions

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.
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.
Preheat oven to 425 °.
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.
To prepare glaze, combine powdered sugar, milk, and vanilla, stirring well. Drizzle evenly over pies.

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