Title: Peachy Pie
Categories: Fruits, Desserts, Pies
Yield: 8 servings
3 c Fresh peaches; sliced and
-mixed with:
1/2 c Sugar -OR-
3 c Canned or frozen peaches;
-drained
2 tb Corn starch
3 oz Cream cheese; softened
1/2 c Sour cream
2 lg Eggs
1 tb Lemon juice
1/3 c Sugar
1 ts Cinnamon
1 Unbaked pie crust (10")
Note: You can use up to 1/2 cup more fresh peaches if needed for
this recipe.
Mix the peach and corn starch 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°F oven for 10 minutes and then at 350°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.
From: Emily Griffith Opportunity School quoted in the Spotlight
Food Section of the Rocky Mountain News 07-10-94
