Main Menu
 
Browse Recipe Categories
» American Indian (31)
» Barbeque (16)
» Beef (49)
» Bread (21)
» British (7)
» Cakes (65)
» Candy (25)
» Casseroles (5)
» Chinese (54)
» Cookies (14)
» Desserts (50)
» Dips (3)
» Drinks (44)
» Fish (11)
» French (7)
» From Shop (5)
» German (10)
» Greek (5)
» Indian (21)
» Irish (26)
» Italian (9)
» Jambalaya (6)
» Japanese (11)
» Lamb (4)
» Mexican (40)
» Misc Unsorted (95)
» Oriental (28)
» Pies (24)
» Pork (31)
» Poultry (25)
» Puddings (8)
» Salads (24)
» Sandwich (7)
» Sauces (5)
» Seafoods (74)
» Soups (14)
» Syrups (1)
» Thai (12)
» Vegetables (13)
Recipe Search
Search recipe in
  Home » Pies » Peacheesy Pie
recipes A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Peacheesy Pie
  Category: Pies  
  By:  Administrator  
  Date Posted: Nov. 1, 2011
  Hits: 1,380
  Rating:  (3.0) votes 29
  Rate this recipe
Ingredients
Crust:
1 (15-oz.) pkg. Pillsbury® Refrigerated Pie Crusts

Filling:
1/2 cup sugar
2 tablespoons cornstarch
1 to 2 teaspoons pumpkin pie spice
2 tablespoons light corn syrup
2 teaspoons vanilla
1 (28-oz.) can peach slices, drained, reserving 3  tablespoons liquid

Topping:
1/3 cup sugar
1 tablespoon lemon juice
2 eggs, slightly beaten
1/2 cup sour cream
1 (3-oz.) pkg. cream cheese, softened
2 tablespoons margarine or butter
Instructions
1. Allow both crust pouches to stand at room temperature for 15 to 20 minutes.
   
2. Meanwhile, in medium bowl, combine all filling ingredients except peach liquid; mix well. Set aside.
   
3. 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 boils and thickens, stirring constantly. Boil 1 minute. Remove from heat.
   
4.    In small bowl, combine sour cream and cream cheese; beat until smooth. Gradually beat in hot egg mixture until well blended. Set aside.
   
5.    Heat oven to 425°F. Place 1 pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Spoon filling into crust-lined pan. Dot with margarine. Spoon topping mixture evenly over filling.
   
6. Unfold second crust. With floured 3-inch round cutter, cut out 8 rounds from crust. Brush tops of rounds with remaining 1 tablespoon reserved peach liquid. Arrange pie crust rounds over topping.
   
7. 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 crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour or until completely cooled. Store in refrigerator.
There are (0) comments
Write a Comment
To be able to leave a comment please login at the top right corner or Register.


10 Newest Recipes
» Grilled fish
 2,026 - days ago
» Slow cooker jambalaya
 2,026 - days ago
» Fried chicken batter
 2,195 - days ago
» Fried Chicken Batter
 2,207 - days ago
» Vegan Chocolate Cake
 4,358 - days ago
» Green Bean Casserole
 4,358 - days ago
» Grandma''s Apple Bread
 4,359 - days ago
» Pork Fried Rice
 4,500 - days ago
» Mulberry muffins
 4,500 - days ago