WHAT WE'RE BAKING? APRICOT HAND PIES

Sure to be a crowd pleaser. You might have to hide a few for yourself.

Apricot Hand Pies

pie crust - store bought or handmade
1 cooked apricot per pie
cream cheese, softened
brown sugar
2 C powdered sugar
1 T milk, more drops if needed

Preheat oven 400°

Roll out the pie crust, cut in 4-5 inch circles using a biscuit cutter or bowl. Rework the unused pie crust and roll it out again, cut. Repeat as necessary. Laying the circles out on a pastry board, spread a teaspoon of cream cheese in the middle of each one. Top with 2 halves of cooked apricot. Sprinkle with 1 teaspoon of brown sugar.

Fold over and press edges with a fork. You might want to consider dabbing the inside edges with water if the crust is dry to allow it to stick more before you fold over and press edges with a fork.
Prick the middle of the pie with the fork for venting.

Arrange pies on a baking pan. Bake for 15-20 minutes or until golden. Remove from the pan and place on a cooling rack or pastry board.

Mix powdered sugar and milk in a separate bowl. Add more drops of milk if too thick or more powdered sugar if too thin. Scrape into a Ziploc bag and put into the refrigerator until                                                                                     ready to use.

When the pies are completely cool, cut one small corner off the Ziploc bag and squeeze out onto the pies.