Peach pie

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* Exported from MasterCook *

 

Sunday Company Peach Pie

 

Recipe By : San Jose Mercury News, August 30, 2000

Serving Size : 8 Preparation Time :0:00

Categories : Fruit Pies & Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For cookie-crust pie shell:

1 cup sifted all-purpose flour

1/4 cup sugar

1 teaspoon grated lemon peel

1/2 cup butter -- cut into pieces

1 egg yolk -- slightly beaten

1/4 teaspoon vanilla

For filling:

12 ounces cream cheese -- softened at room tem

1/2 cup sugar

2 eggs

1/4 teaspoon cinnamon

5 ripe peaches

1/4 cup peach preserves

2 teaspoons water

 

For pie shell: Combine flour, sugar and lemon peel in a medium bowl. Using

your fingers, blend in butter until mixture resembles coarse crumbs. Stir in

egg yolk and vanilla. Knead mixture 5 or 6 times until well blended, then pat

evenly into a 9-inch pie plate; make a small edge on the rim.

 

For filling: Preheat oven to 375 degrees. In a small bowl, beat cream cheese

with an electric mixer on medium speed until light and fluffy. At low speed,

beat in sugar, eggs and cinnamon until smooth. Pour filling into pie shell

and bake 30 minutes or until pastry is golden brown and filling is set. Cool

completely on a wire rack. Peel and pit peaches and slice. Arrange sliced

peaches over cooled filling.

 

In a blender or food processor, puree peach preserves with 2 teaspoons water.

Pour into a small saucepan and cook over low heat until preserves are melted,

stirring constantly. Spoon preserves evenly over peach slices, then

refrigerate until chilled.

 

 

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Becky Whicker

listmom - mastercook , favorite-recipes ,

cooking-with-kids

known as beckerbuns and recipemaven

Recipe list page: http://Beckerbuns.tripod.com/weekly.html

 

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