Peach Pie

Posted in : Desserts, Pies on February 14, 2021 by : asclavijo Tags: cream cheese, peach, pie

Prep Time30

Cook Time10

Refrigerate3

Total Time3 40

Course: Dessert

Keyword: cream cheese, peach, pie

Servings: Servings

Calories: 338kcal

Author: asclavijo

STIR flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
SHAPE dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
ROLL dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
For SINGLE-CRUST pie, fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.
HEAT oven to 425°F. Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake on lowest rack in oven 15 minutes or until golden brown. Cool completely on wire rack before filling.

Beat cream cheese until light & fluffy. Gradually stir in milk until blended. Stir in lemon juice and vanilla. Pour into pie crust.
Garnish with glaze

Combine sugar, cornstarch and juice from peaches. Cook over low heat stirring constantly until thick and clear. Add fruit & cool. Pour on top of pie.
Refrigerate 2-3 hours.

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