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Peachy Pie is made with peaches, sour cream, cream cheese cinnamon and more. Takes about 45 minutes to bake.
3 c Fresh Peaches: Sliced And Mixed With 1/2 Cup Sugar OR 3 c Canned
Or Frozen Peaches; Drained
2 T Cornstarch
3 oz. Cream Cheese; Softened
1/2 c Sour Cream
2 large Eggs
1 T Lemon Juice
1/3 c Sugar
1 t Cinnamon
1 Unbaked Pie Crust For 10-Inch Pie
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.
NOTES: You can use up to 1/2 cup more fresh peaches if needed for this recipe. 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.
From: Emily Griffith Opportunity School Quoted In The Spotlight Food Section Of The Rocky Mountain News 07-10-94