Ingredients: |
Ingredients: 1 box Pillsbury refrigerated pie crust (2 crusts)
FILLING
1/2 cup sugar
2 Tbsp cornstarch
1-2 tsp pumpkin pie spice
2 Tbsp light corn syrup
2 tsp vanilla
28 oz can peach slices, drained (reserve 3 Tbsp liquid)
TOPPING
1/3 cup sugar
1 Tbsp lemon juice
2 eggs, slightly beaten
1/2 cup sour cream
3 oz cream cheese, softened
2 Tbsp butter
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Directions: |
Directions:Preheat oven to 425º.
In medium bowl, mix all the filling ingredients except the peach liquid and set aside.
In a 1 quart sauce pan, mix 2 Tbsp peach liquid, 1/3 cup sugar, lemon juice and eggs. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil for one minute, stirring constantly and remove from heat.
In small bowl, beat cream cheese and sour cream with mixer until smooth. Gradually add hot mixture from saucepan until well blended and set aside.
Place the first pie crust into pie pan and spoon filling mixture into pie crust. Dot with butter and then spoon topping mixture evenly over filling. Place second pie crust on flat floured surface and cut out eight 3 in. rounds. Around pie crust rounds over topping and brush with remaining Tbsp peach liquid.
Place pie in oven and bake for 10 minutes at 425º. Reduce oven temperature to 350º and bake 35 to 40 minutes longer or until crust is golden brown. Cool completely for about one hour.
After about 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. |
Personal
Notes: |
Personal
Notes: My sister, Jessie, passed away in February, 1983. This was one of her favorites. It is a Pillsbury Bake Off grand prize recipe from a 16 year old (Janis Risley) all the way back from 1964. It is absolutely delicious.
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This recipe for Peacheesy Pie is from