Rock Creek Lake Fresh Peach Pie
- Pastry for 9-inch pie
- 8 ounces of cheese
- ¾ cup orange juice
- ¼ cup cornstarch
- ¼ cup lemon juice
- 1 ¼ cup sugar
- 6 ½ cups sliced peeled ripe peaches
First, take the pastry and make small hole on the pastry by using a fork, with 1-inch intervals. Then put the pastry into convection oven and bake it for 15 minutes until it is golden. Then let it cool down.
Now take a bowl and mix cream cheese with half-cup sugar until it is smooth and spread it over the pastry.
Put 1 cup peaches into a food processor along with remaining sugar, orange juice & cornstarch and mix it until it is smooth. Then put it in a pan and stir on medium high heat & bring it to boil until the mixture thickens. It should take about 4-5 minutes. Take it out of heat and mix lemon juice.
Take the rest of the peaches and add it with the hot peach glaze and mix to coal all the peach slices. Let it cool for about 25 minutes and then scrape it on cream cheese mix in crust.
Let it chill for about 3 hours until it is firm enough to cut. When its ready cut it into slices and the pie is ready to serve.
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