Fresh Peach Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 - pre-baked pie crusts
14 - 16 fresh peaches - get the good ones in season from UT or WA. Blanch
peaches by dipping in boiling water 10-15 seconds to loosen skins. Then
place in ice water to peel off skin easily.
For glaze:
1-1/2 cups peach puree (make by putting 3 or 4 peaches in the blender
1-1/2 cups sugar
3 oz. package lemon jello
1/2 cup cold water
2-3 Tbsp. corn starch
Cream Cheese Filling:
3/4 cup powdered sugar
1 - 8 oz. package Cream Cheese, softened to room temperature
1 cup heavy cream - whipped
1 tsp. vanilla
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Directions: |
Directions:To make glaze, combine jello, corn starch and cold water. Set aside. Bring puree and sugar to a boil. Turn off heat and add jello mixture. Stir until dissolved. Cool to room temperature before using.
To make Cream cheese filling - whip cream and set aside. Mix together cream cheese, powdered sugar and vanilla. Then add whipped cream and mix together well.
Into 2 baked pie shells, divide cream cheese mixture evenly and spread on bottom of shell. Slice 8 to 10 peaches and arrange nicely over filling. Then carefully spoon glaze over everything making sure to cover all the peaches. Refrigerate at least a couple hours. Serve with a dollop of whipped cream if desired. |
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Number Of
Servings: |
Number Of
Servings:2 pies |
Personal
Notes: |
Personal
Notes: My friend Kim Thompson gave us one of these pies during peach season. It was honestly the most divine thing I have ever had! I'm so jealous of Bethany and Danna living in WA because now they can have these all August and September!
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