Recipe - Peachy Pie

3 cup Fresh Peaches: Sliced And
Mixed With One half Cup Sugar OR
3 cup Canned Or Frozen Peaches;
Drained
2 tablespoon Cornstarch
3 ounce Cream Cheese; Softened, 1 Pk
One half cup Sour Cream
2 lg Eggs
1 tablespoon Lemon Juice
1/3 cup Sugar
1 teaspoon Cinnamon
1 Unbaked Pie Crust For
10Inch Pie

NOTE: You can use up to One half cup more fresh peaches if needed for this
recipe.

Mix the peach and cornstarch and set aside. Cook the cream cheese and
sour cream until it thickens, stirring constantly. Mix the eggs,
juice and sugar in a mixer bowl. Add the cheese mixture and beat
until cool. Arrange the peaches in the unbaked pie crust. Pour the
filling over the peaches. Sprinkle with the cinnamon. Bake in a
preheated 425 Degree F. oven for 10 minutes and then at 350 Degrees
F. for about 30 to 35 minutes. Cover with a sheet of foil to retard
browning if necessary.

NOTE:

This pie may be made with a double crust. Just follow the directions
the same as for a single pie crust. Cover with a lattice or regular
top crust over the pie filling.

From: Emily Griffith Opportunity School Quoted In The Spotlight Food
Section Of The Rocky Mountain News 071094

Posted by: Rich Harper

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fruits.zip