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Peachy Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 3
cups
fresh peaches: sliced and,
mixed with 1/2 cup s
3
cups
canned or frozen peaches,
drained
2
tablespoons
cornstarch 3
ounces
cream cheese; softened,
1 pk
1/2
cup
sour cream 2
large
eggs 1
tablespoon
lemon juice 1/3
cup
sugar 1
teaspoon
cinnamon 1
unbaked pie crust for,
10-inch pie
Directions:
NOTE: You can use up to 1/2 cup more fresh peaches if needed for this
recipe.
Mix the peach and cornstarch and set aside. Cook the cream cheese and
sour cream until it thickens, stirring constantly. Mix the eggs, juice
and sugar in a mixer bowl. Add the cheese mixture and beat until cool.
Arrange the peaches in the unbaked pie crust. Pour the filling over the
peaches. Sprinkle with the cinnamon. Bake in a preheated 425 Degree F.
oven for 10 minutes and then at 350 Degrees F. for about 30 to 35 minutes.
Cover with a sheet of foil to retard browning if necessary.
NOTE:
This pie may be made with a double crust. Just follow the directions the
same as for a single pie crust. Cover with a lattice or regular top crust
over the pie filling.
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