Recipe Archives->Pies->Peach 08

 
Peach Cheese Pie
Yield: 6 servings

8 oz cream cheese
2 large eggs plus 1 yolk
1/2 cup sugar
2 tb Heavy cream
1 teaspoon vanilla
1 unbaked 9-inch pie shell
29 oz peaches; sliced
3 teaspoon cornstarch 
1/4 cup sugar 
1 teaspoon lemon juice
1/4 teaspoon almond extract

1  maraschino cherries
 
Beat the cream cheese in a bowl, using an electric mixer set on
medium speed, until smooth. Gradually add the eggs, 1/2 cup of
sugar, milk and vanilla, beating well after each addition. Pour
into the unbaked pie shell.  Bake in 375 degree F. oven for 30
minutes or until set.

Cool on a wire rack. Drain the peaches, reserving 1 cup of the
juice.  Combine the cornstarch and 1/4 cup sugar in a small saucepan.
Gradually stir in the reserved peach juice, lemon juice and almond
extract. Cook over medium heat, stirring constantly, until the
mixture boils and thickens.  Remove from the heat. Arrange the
peaches in a circle, petal fashion, on top of the filling. Garnish
with maraschino cherries. Spoon the glaze over the fruit. Cover
and chill in the refrigerator for at least one hour or until set.

Printable version: peach08.txt.