Bonnie’s Peach Pie

One of our friends shared this recipe with us a couple years ago, and it will definately change your view of Peach Pie. after this recipe, it will be hard to eat peaches any other way!

Use freestone peaches. Alberta works well, but other types with good flavor are fine.

Use 9 inch deep dish Marie Calendar pie crust.

Bake pie crust at 400 for 10 – 12 minutes until lightly brown.

Peach glaze

2 cups of pureed peeled peaches (takes about 3 medium sized peaches)

3 TBS lemon juice

3 TBS corn starch

3/4 to 1 cup sugar, depending on the sweetness of the peaches

1 pinch of kosher salt

Put corn starch, lemon juice, salt and peaches in the blender. Puree until fairly smooth (add a few tablespoons of water if needed).

Put mixture in a pot on the stove over medium heat. Stir in sugar and bring to a boil. Gently boil until thick, then let cool in the frig.

Cream Cheese filling

3/4 cup softened cream cheese

1/2 cup powdered sugar

Stir cream cheese and sugar together, then spread on bottom and sides of baked pie crust

Peach filling

Peel and slice 5 or 6 medium peaches (about 4 cups).

Layer peaches on top of cream cheese filling about half way up the side of the pie crust.

Spread a layer of glaze over peaches.

Add another layer of peaches until peaches are about 1 inch above the top of the pie crust.

Spread remaining glaze on top of layer.

Put pie in frig for 1 – 2 hours or more to set.

***Pie is best served the same day. Once pie is cut, it should be eaten within a few hours, as peaches will make the crust soggy.