Fresh Peach Pie


Baked 9” single-crust pie
1 package 8 oz. cream cheese set out to room temperature
3/4 cup sugar
¼ cup fresh orange juice
2 Tbsp fresh lemon juice (save some for peaches) 
1 Tbsp cornstarch
6 cups firm ripe peaches – peeled, pitted and sliced

Combine cream cheese and ½ cup sugar in a small bowl. Spread this mixture over base of baked and cooled pie crust. Place remaining sugar, orange juice, lemon juice, cornstarch and one half cup peaches in a blender and blend together until smooth. Toss sliced peaches with lemon juice and set aside. Pour blended ingredients into sauce pan and heat over medium until slightly thickened. Add fresh peaches to coat. Let mixture cool. With slotted spoon scoop up peaches and place in prepared pie crust. Cool in fridge for a few hours before serving.

Maddy Nakada1 Comment