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Peacheesy Pie
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This pie was a 1964 Grand Prize Winner in the Annual Pillsbury National Bake-Off.
Pastry for a 2 crust pie
Filling:
1/2 cup sugar
2 tbl. cornstarch
1-1/2 tsp. pumpkin pie spice
2 tbl. light corn starch
2 tsp. vanilla
1 (28 oz.) can peach slices, drained, rerserving 3 tbl. liquid
Topping:
1/3 cup sugar
1 tbl. lemon juice
2 eggs, slightly beaten
1/2 cup sour cream
1 (3 oz.) pkg. cream cheese, softened
2 tbl. margarine or butter
In a medium bowl, combine 1/2 cup sugar, cornstarch, pumpkin pie spice, corn syrup, vanilla and peach slices. Mix well. Set aside.
In a small saucepan, combine 2 tbl. of the reserved peach liquid, 1/3 cup sugar, lemon juice and eggs; mix well. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil for 1 minute. Remove from heat. In a small bowl, beat sour cream and cream cheese until smooth. Gradually beat in hot egg mixture until well blended. Set aside.
Spoon filling into baked and cooled pie crust. Dot with butter. Spoon topping mixture over filling. Top with second pie crust. Brush top with reserved 1 tbl.peach liquid.
Bake pie for 10 minutes at 425*. Reduce heat to 350* and bake an additional 35-40 minutes.
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