Gingered Apricot-Baked Pies
Yield
1 servingsPrep
20 minCook
25 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
refrigerator biscuits
|
* |
| 1 | cup |
apricots
dried, chopped |
*
|
| 1 | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
brown sugar, dark
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
refrigerator biscuits
|
* |
| 237 | ml |
apricots
dried, chopped |
*
|
| 5 | ml |
ginger
ground |
|
| 3E+1 | ml |
brown sugar, dark
|
|
Directions
Preheat oven to 375℉ (190℃).
Separate biscuits and roll each out on floured board to thin circle.
Mix together apricots, ginger and brown sugar.
Into center of each biscuit circle, spoon some of the apricot mixture.
Fold over to form a half moon and crimp edges with fork to seal.
Make slits in top of each for steam to escape.
Brush with egg wash. Bake until golden brown and serve warm.
An egg wash including the yolk will give these a darker golden color.
An egg white egg wash will give these a clear glaze.
