I found this recipe in a magazine. The title alone attracted me. I tried it, we loved it, and each year when the fresh peaches are in season I make it at least once.
2 9" pie crusts
4-5 peaches, peeled and sliced
2/3 c. sugar
1 tsp cinnamon
3 tbsp cornstarch
1/4 c. orange juice
1 8 oz pkg cream cheese, room temperature
1/2 c. sugar
1 egg
1/2 tsp vanilla
1 egg
1 tbsp sugar
- To sliced peaches add 2/3 c. sugar and cinnamon. Stir cornstarch into orange juice, stir into peaches. Bring to a boil, for 1 minute. Reduce heat to low; simmer until thickened, 2-3 minutes. Remove from heat. Cool at least 20 minutes.
Preheat oven to 350. Place foil lined baking sheet on middle rack in oven. Place one pie crust in 9" pie pan, trim and flute edges.
Beat cream cheese and 1/2 c. sugar until fluffy. Beat in 1 egg and vanilla. Spread in crust. Bake on hot sheet until just set, 20 minutes. - Top with peach mixture.
- Cut remaining pie crust into 1/2" wide strips. Arrange in lattice pattern over peach layer, trimming as necessary. Press ends to fluted edge. Beat one egg; brush over down. Sprinkle with 1 Tbsp sugar.
- Bake on hot baking sheet, 45 minutes or until golden. Cool on rack 3 hours.
