Peach And Sour Cream Pie

* Make candied orange peel for cooking purposes by shredding the peel of an
orange into very thin strips. Avoid getting any of the white pith below the
peel. Mix 1/2 cup water and 1 cup sugar in a saucepan. Bring to a boil and
add the orange peel. Boil for 5-10 minutes, stirring often to prevent
sticking. Let cool in pan, then remove peel from syrup to drain and dry on
waxed paper. You can freeze orange peel after cooling for future recipe
use. This is not as sweet as regular candied orange peel, but works well
for cooking purposes.

PIE CRUST: 1. Combine flour with salt. Cut in shortening with pastry cutter
until mixture is like coarse cornmeal. Sprinkle with 6-7 tablespoons of
syrup drained from peaches while tossing mixture with a large fork until
mixture holds together. 2. Divide dough into 2 parts. Roll out one part on
lightly floured surface, 1-2 inches larger than an inverted 9-inch pie
plate. Fit dough into plate and flute edges. Roll second half of dough and
cut into shapes with cookie cutters or glass dipped into flour. Leave on
pastry board while preparing filling.

FILLING: 3. Drain peaches and cut into slices, reserving syrup. Combine
slices with 1/2 cup sugar, cornstarch, corn syrup, cinnamon, vanilla and
cooled candied orange peel (2-3 tablespoons). Put mixture into pie crust
and dot with margarine.

TOPPING: 4. Place in small saucepan the eggs which have been beaten
slightly, add 1/3 cup sugar, lemon juice and 2 tablespoons peach syrup.
Cook, stirring constantly, until mixture is thick. 5. Combine softened
cream cheese with the sour cream. Add the hot mixture to this and beat
until smooth. Spread over the peach filling. 6. Place the cut-outs of
pastry on top of pie and bake in preheated 425-degree oven for 10 minutes.
Cover edges of pastry with foil; bake at 350 degrees for 30-35 minutes
longer or until crust is deep golden brown.