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Peachy Pie

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This unique Peachy Pie offers a delightful twist on traditional fruit desserts by combining juicy fresh peaches with a rich, creamy filling of cream cheese, sour cream, and eggs. The result is a custard-like interior that complements the bright acidity of lemon juice and the warm spice of cinnamon. Perfect for summer gatherings or a cozy family dinner, this pie delivers a sophisticated flavor profile that balances sweet and tangy notes. While it features a single crust for simplicity, it can easily be adapted with a lattice top for a classic look. Serve slightly warm or at room temperature to enjoy the best texture and flavor harmony.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 70.2
Dietary: Gluten-free, Vegetarian
Description
This unique Peachy Pie offers a delightful twist on traditional fruit desserts by combining juicy fresh peaches with a rich, creamy filling of cream cheese, sour cream, and eggs. The result is a custard-like interior that complements the bright acidity of lemon juice and the warm spice of cinnamon. Perfect for summer gatherings or a cozy family dinner, this pie delivers a sophisticated flavor profile that balances sweet and tangy notes. While it features a single crust for simplicity, it can easily be adapted with a lattice top for a classic look. Serve slightly warm or at room temperature to enjoy the best texture and flavor harmony.
Ingredients
  • 3 cup Fresh Peaches: Sliced And
Directions
  1. 1
    Preheat oven to 425&# 194;°F (220ðC).
  2. 2
    In a medium bowl, toss sliced peaches with 2 tablespoons cornstarch and 1/2 cup sugar until evenly coated. Set aside.
  3. 3
    In a small saucepan over medium heat, combine 3 oz softened cream cheese and 1/2 cup sour cream. Cook, stirring constantly, until the mixture is smooth and slightly thickened. Remove from heat and let cool slightly.
  4. 4
    In a large mixing bowl, beat 2 large eggs, 1/3 cup sugar, and 1 tablespoon lemon juice until well combined and slightly frothy.
  5. 5
    Gradually add the warm cream cheese mixture to the egg mixture, beating continuously until fully incorporated and smooth.
  6. 6
    Place the unbaked pie crust in a 10-inch pie dish. Arrange the cornstarch-coated peaches in a single layer over the crust.
  7. 7
    Pour the creamy filling evenly over the peaches.
  8. 8
    Sprinkle 1 teaspoon cinnamon evenly over the top of the filling.
  9. 9
    Bake at 425ðF (218ðC) for 10 minutes.
  10. 10
    Reduce oven temperature to 350ðF (175ðC) and continue baking for 30 to 35 minutes, or until the filling is set and the crust is golden brown.
  11. 11
    If the crust edges begin to brown too quickly, cover them loosely with a sheet of aluminum foil.
  12. 12
    Remove from oven and allow to cool completely on a wire rack before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 70.2kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 18.0g6%
Dietary Fiber 2.7g11%
Sugars 15.1g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can use up to 1/2 cup more fresh peaches if needed to fill the crust adequately.

This pie may be made with a double crust. If desired, cover the filling with a lattice or regular top crust before baking. Bake according to the same time and temperature instructions.

If using canned or frozen peaches, ensure they are thoroughly drained before mixing with cornstarch and sugar to prevent a watery filling.

For best results, use ripe but firm peaches that hold their shape during baking.

Store leftovers in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days.

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Read it online: https://www.chefs-mate.com/recipe/peachy-pie/