Recipe - Peacheesy Pie

1 pack (15oz.) Pillsbury
Refrigerated Pie Crusts

FILLING
One half cup Sugar
2 tablespoon Cornstarch
1 teaspoon Pumpkin pie spice (up to 2)
2 tablespoon Light corn syrup
2 teaspoon Vanilla
1 cn (28oz.) peach slices,
drained, reserving:
3 tablespoon Liquid

TOPPING
1/3 cup Sugar
1 tablespoon Lemon juice
2 Eggs, slightly beaten
One half cup Dairy sour cream
1 pack (3oz.) cream cheese,
softened
2 tablespoon Margarine or butter

At 17, the BakeOff Contest's youngest Grand Prize winner created this
recipe for a home economics assignment. This pie is easier to make now
using refrigerated pie crust.

Allow crust pouches to stand at room temperature for 15 to 20 minutes.

Meanwhile, in medium bowl combine One half cup sugar, cornstarch, pumpkin pie
spice, corn syrup, vanilla and peach slices; mix well. Set aside.

In small saucepan, combine 2 tablespoons of the reserved peach liquid, 1/3
cup sugar, lemon juice and eggs; mix well. Cook over medium heat until
mixture thickens and boils, stirring constantly. Boil 1 minute. Remove from
heat. In small bowl, beat sour cream and cream cheese until smooth.
Gradually beat in hot egg mixture until well blended. Set aside.

Heat oven to 425 F. Prepare pie crust according to package directions for
onecrust filled pie using 9inch pie pan. Spoon filling into crustlined
pan. Dot with margarine. Spoon topping mixture evenly over filling. Unfold
second pie crust. Using floured 3inch round cutter, cut out 8 circles from
crust. Brush tops of circles with remaining 1 tablespoon reserved peach
liquid. Arrange pie crust circles over topping.

Bake at 425 F. for 10 minutes. Reduce oven temperature to 350 F; bake an
additional 35 to 40 minutes or until crust is golden brown. Cover edge of
pie crust with strips of foil after 15 to 20 minutes of baking to prevent
excessive browning. Cool. Store in refrigerator. 8 servings.
Posted to EATL Digest 02 Oct 96

From: Brenda Pittsley brendap@CORBIS.COM

Date: Thu, 3 Oct 1996 08:59:00 PDT