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