Peachy Pie Recipe

NOTE: You can use up to 1/2 cup more fresh peaches if needed for this recipe.

Step 1

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

Things You'll Need

  • 3c Fresh Peaches: Sliced And
  • -Mixed With 1/2 Cup Sugar OR
  • 3c Canned Or Frozen Peaches;
  • -Drained
  • 2T Cornstarch
  • 3oz Cream Cheese; Softened, 1 Pk
  • 1/2c Sour Cream
  • 2lg Eggs
  • 1T Lemon Juice
  • 1/3c Sugar
  • 1t Cinnamon
  • 1 Unbaked Pie Crust For
  • -10-Inch Pie

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