1 pk (15-oz.) Pillsbury
-Refrigerated Pie Crusts
FILLING
1/2 c Sugar
2 tb Cornstarch
1 ts Pumpkin pie spice (up to 2)
2 tb Light corn syrup
2 ts Vanilla
1 cn (28-oz.) peach slices,
-drained, reserving:
3 tb Liquid
TOPPING
1/3 c Sugar
1 tb Lemon juice
2 Eggs, slightly beaten
1/2 c Dairy sour cream
1 pk (3-oz.) cream cheese,
-softened
2 tb Margarine or butter
At 17, the Bake-Off Contest’s youngest Grand Prize winner created this
recipe for a home economics assignment. This pie is easier to make now
using refrigerated pie crust.
Allow crust pouches to stand at room temperature for 15 to 20 minutes.
Meanwhile, in medium bowl combine 1/2 cup sugar, cornstarch, pumpkin pie
spice, corn syrup, vanilla and peach slices; mix well. Set aside.
In small saucepan, combine 2 tablespoons of the reserved peach liquid, 1/3
cup sugar, lemon juice and eggs; mix well. Cook over medium heat until
mixture thickens and boils, stirring constantly. Boil 1 minute. Remove from
heat. In small bowl, beat sour cream and cream cheese until smooth.
Gradually beat in hot egg mixture until well blended. Set aside.
Heat oven to 425 F. Prepare pie crust according to package directions for
one-crust filled pie using 9-inch pie pan. Spoon filling into crust-lined
pan. Dot with margarine. Spoon topping mixture evenly over filling. Unfold
second pie crust. Using floured 3-inch round cutter, cut out 8 circles from
crust. Brush tops of circles with remaining 1 tablespoon reserved peach
liquid. Arrange pie crust circles over topping.
Bake at 425 F. for 10 minutes. Reduce oven temperature to 350 F; bake an
additional 35 to 40 minutes or until crust is golden brown. Cover edge of
pie crust with strips of foil after 15 to 20 minutes of baking to prevent
excessive browning. Cool. Store in refrigerator. 8 servings.
Yields
1 Servings