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.
From: Emily Griffith Opportunity School Quoted In The Spotlight Food Section Of The Rocky Mountain News 07-10-94
Posted by: Rich Harper