Tuesday, August 28, 2012

Creamy Peach Pie

It's Peach season. I LOVE Peach season. This is one of my favorite things to make when they are ripe and perfect.


1 Package of Graham Crackers smashed
1/4 C. Butter melted
1/4 C. Sugar

Mix, smash into pie plate and bake at 350 until slightly golden brown, about 12 minutes.

Cream Cheese Filling

2 - 8 oz. packages cream cheese softened
1 Can Sweet and Condensed Milk
1/2 tsp. Vanilla
1/4 tsp. Almond Extract
1/2 tsp. Lemon Juice

Glaze for Fresh Peaches

1 small package of Orange flavored jell-o
2 Tbs. Corn starch
1/2 C. Sugar
1 Tbs. Lemon Juice
2 C. Water

Bring the glaze to a boil in a sauce pan, set aside to cool. It will thicken as it cools. If it's too thick add a little water while it's still hot and mix well. (Side note, Do NOT use peach jell-o, I tried it, it doesn't have the same taste.)

Blanch the peaches in boiling water to remove the skins. Slice Peaches and mix in a small amount of the cooled glaze, about 1/4 cup.

Cover the top of the cream cheese and let it set up in the fridge for at least four hours.

This is the BEST pie!

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