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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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From an old issue of House and Garden magazine that I was browsing through. Haven't tried it yet, but want to soon! Ingredients:
1 pre-baked 9-inch pie shell |
8 ounces cream cheese, room temperature |
3/4 cup sugar |
1/4 cup orange juice |
3 tablespoons lemon juice |
1 tablespoon cornstarch |
6 cups peaches, peeled, pitted and sliced |
Directions:
1. Combine cream cheese and 1/2 cup sugar in a small bowl. Spread mixture over bottom of baked and cooled piecrust.
2. Place remaining sugar, orange juice, 2 tablespoons lemon juice, cornstarch, and 1/2 cup peaches in a blender and blend until smooth. Heat in a saucepan over medium heat until slightly thickened.
3. Toss remaining peaches with remaining lemon juice and set aside.
4. Add peaches to cooked mixture and stir to coat. Let mixture cool.
5. With slotted spoon, scoop up peaches and place in piecrust. Refrigerate for a couple of hours before serving.
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