A Georgia Peach

I’m from Georgia, and I just couldn’t let the summer go by without making a peach pie. Unfortunately I had to settle for locally grown peaches, not Georgia peaches, and I had a few bad ones in the bunch, but the pie was delicious anyway! I made my favorites peach pie recipe(Peach Pie with Cream Cheese Filling), but I also found another recipe in O Magazine (Peach Pie with a Cream Cheese Crust) that sounded good, and I wanted to try. So I made both, and invited everyone over for some pie and homemade vanilla ice cream. It was delicious! (although, I’ll stick with my original recipe from now on) It wasn’t a formal dessert thing, so when the first person came over I had a slice with them. And then the second person came over, and I wanted another slice too, and then the third. You get the point. It was so good. And of course, I had a piece for breakfast and can’t wait to go home and have another piece! :) mmmm....mmmm....mmmm

Karen got a little carried away :)

Peach Pie with Cream Cheese Filling

Ingredients:

Pie Crust, baked and cooled

Cream Cheese Filling:
1 cup whipping cream
1 cup powdered sugar
12 ounces cream cheese, softened

Peach Glaze:
½ cup pureed peaches (about 1 large peach)
2 Tbsp. Cornstarch
¾ cup sugar
½ cup water
1 Tbsp. lemon juice

6-8 peaches, sliced (peeled if desired)

Whip the cream with ½ cup powdered sugar, and set aside. Beat the cream cheese with the remaining ½ cup powdered sugar. Fold together the whipping cream mixture and the cream cheese mixture. Spread in the cooled pie shell and chill in the refrigerator for at least 2 hours. For the peach glaze, place cornstarch and sugar in a saucepan and blend. Add puree, water and lemon juice. Ring to a boil and cook until thickened. Cool. Slice the peaches, peel if desired. Combine the cooled sauce and sliced peaches and spoon into the pie shell. Chill in refrigerator.

Peach Pie with a Cream Cheese Crust

Ingredients:

Cream Cheese Crust:
1/4 cups all-purpose flour, plus more for dusting
1/2 tsp. baking powder
1/2 tsp. salt
6 ounces cream cheese, softened
6 Tbsp. (3/4 stick) unsalted butter, softened
1 1/2 tsp. pure vanilla extract
1/2 tsp. almond extract
1/2 cup sugar

Peach filling:
9 ripe peaches
3/4 cup sugar
1 cup heavy cream

To make crust: Sift flour, baking powder, and salt into a bowl and stir to mix. Set aside. With an electric mixer, beat together cream cheese and butter until well blended. Add vanilla and almond extracts and stir to blend. Add sugar and stir until well blended. Add flour mixture, and blend thoroughly. Do not overmix. With lightly floured hands, form dough into a flat round. Wrap and refrigerate until firm enough to handle, about 1 hour (dough will be slightly sticky). On a lightly floured work surface, roll dough out into a 12-inch round, 1/4 to 1/2 inch thick. Roll dough up onto rolling pin, then place in a 2-inch-deep, 9-inch pie pan. Press dough lightly into bottom and sides of pan. Trim excess dough. Using a fork, press edges of dough down on lip of pie pan. Cover with plastic wrap and refrigerate 30 to 40 minutes or overnight before baking. Preheat oven to 350°. Bake crust until light brown and puffy, 25 to 30 minutes. Set aside to cool completely. To make filling: In the meantime, peel, pit, and slice peaches. Mix with 1/2 cup sugar and spread evenly over prepared crust. Whip cream in a bowl with an electric mixer until soft peaks form; add remaining 1/4 cup sugar and beat until stiff. Top peaches with whipped cream and refrigerate at least 2 hours but no longer than 8 hours.