Peachy Pie
By: Anonymous
Published: Sunday, December 6, 2009 - 12:28am

Ingredients




3 cups fresh peaches: sliced and mixed with ½ cup s
3 cups canned or frozen peaches drained
2 tablespoons cornstarch
3 ounces cream cheese, softened 1 pk
1/2 cup sour cream
2 lrg eggs
1 tablespoon lemon juice
 cup sugar
1 teaspoon cinnamon
1 unbaked pie crust for 10-inch pie

Preparation

1 NOTE: You can use up to 1/2 cup more fresh peaches if needed for this recipe. 2 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. 3 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. 4 Cover with a sheet of foil to retard browning if necessary. 5 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.