Rock Creek Lake Fresh Peach Pie |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 16 |
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A friend of mine shared this with me. I believe she said she found it in Southern Living. She made two pies out of this, although the recipe states one pie. That would cut the calories in half! Admittedly, I stuffed it all into one deep crust and even then it was almost too much. Delicious. Ingredients:
9 inches single crust pie pastry, baked and cooled (can be made into 2 pies, if desired, so have that other crust on the ready) |
8 ounces cream cheese, at room temperature |
3/4 cup sugar |
1/2 cup sugar substitute, such as splenda |
6 1/2 cups peaches, peeled and sliced (about 4 pounds) |
3/4 cup orange juice |
1/4 cup cornstarch |
1/4 cup lemon juice |
Directions:
1. Mix cream cheese and the 1/2 cup sugar substitute until smooth. Spread evenly over bottom of cooled pastry.
2. In blender or food processor, whirl 1 cup peach slices, 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into saucepan and cook and stir over medium high heat until mixture boils and thickens, about 4 minutes.
3. Remove from heat and stir in lemon juice.
4. Stir remaining 5 1/2 cups sliced peaches into hot peach glaze and mix to coat. Let cool until tepid, about 25 minutes, then spread over cream cheese mixture in crust.
5. Chill until firm enough to cut, at least 3 hours.
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