Ingredients: |
Ingredients: Filling:
1/2 cup sugar
2 T. cornstarch
1 - 2 tsp. pumpkin pie spice
2 T. light corn syrup
2 tsp. vanilla
1 can (28 oz.) peach slices, drained, reserving 3 T. liquid
Crust:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
Topping:
1/3 cup sugar
1 T. lemon juice
2 eggs, slightly beaten
1/2 cup sour cream
1 pkg. (3 oz.) cream cheese, softened
2 T. butter or margarine
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Directions: |
Directions:In medium bowl, mix all filling ingredients except peach liquid; set aside.
In 1-quart saucepan, mix 2 T. of the reserved peach liquid, 1/3 cup sugar, the lemon juice and eggs. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 min., stirring constantly. Remove from heat.
In small bowl with electric mixer, beat sour cream and cream cheese on medium speed until smooth. Gradually beat in hot egg mixture until well blended; set aside.
Heat oven to 425ºF. Place 1 pie crust in 9-inch glass pie pan as directed on box for one-crust filled pie. Spoon filling into crust-lined pan. Dot with butter. Spoon topping mixture evenly over filling.
Remove second pie crust from pouch and lattice over topping; brush with 1 T. reserved peach liquid.
Bake 10 min. Reduce oven temperature to 350ºF; bake 35 to 40 min. longer or until crust is golden brown. After 15 to 20 min. of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 1 hour.
Store in refrigerator. |
This recipe for Peacheesy Pie is from