Peachy Pie

Recipe Ingredients

3 cups	330g / 11oz	Fresh peaches: sliced and - mixed with 1/2 cup s
3 cups	711ml	Canned or frozen peaches - drained
2 tablespoons	30ml	Cornstarch
3 oz	85g	Cream cheese; softened - 1 pk
1/2 cup	118ml	Sour cream
2 cups	396g / 13oz	Eggs (large)
1 tablespoon	15ml	Lemon juice
1/3 cup	65g / 2.3oz	Sugar
1 teaspoon	5ml	Cinnamon
1		Unbaked pie crust for - 10-inch pie

Recipe Instructions

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 425F oven for 10 minutes and then at 350F 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.

Source:
Unknown cookbook

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