Peacheesy Pie
(from mcconnki’s recipe box)
Source: Pillsbury Cookbook
Prep time: 20 minutes
Cook time: 70 minutes
Serves 8 people
Categories: Dessert: Pie
Ingredients
- 1 pk pillsbury refrigerated pie crusts
- Filing:
- 1/2 c sugar
- 2 tbsp cornstarch
- 1-2 tsp pumpkin pie spice
- 2 tbsp light corn syrup
- 2 tsp vanilla
- 1 can (28 oz) peach slices, drained (reserve liquid)
- Topping:
- 1/3 c sugar
- 1 tbsp lemon juice
- 2 slightly beaten eggs
- 1/2 c sour cream
- 1 - 3 oz. pk cream cheese, softened
- 2 tbsp butter
Directions
-
Allow crusts to reach room temp (15-20 min.)
-
Combine all filling ingredients. Mix well. Set aside.
-
Combine 2 tbsp reserved liquid, sugar, lemon juice, and eggs. Mix well.
-
Cook over medium until mix thickens and boils stirring constantly.
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Boil 1 minute.
-
Remove from heat.
-
Combine sour cream, cream cheese till smooth.
-
Gradually beat in hot egg mix until blended.
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Set aside.
-
Prepare 1 pie crust to box directions.
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Spoon filling into pie crust. Dot with butter.
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Spoon topping over filling.
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Cut 8 circles from another pie crust. Brush with 1 tbsp peach liquid and arrange over pie.
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Bake at 425 for 10 minutes, then reduce heat to 350 and bake additional 35-40 minutes.
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Cover edge of crust with foil after 15-20 minutes of baking.
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Cool and store in refrigerator.