Rock Creek Lake Fresh Peach Pie
Photo by James Carrier; written by Elaine Johnson
Notes: Prepare Sunset’s Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.
How to Make It
Step 1
1
With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.
Step 2
2
Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.
Step 3
3
In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
Step 4
4
Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.
Step 5
5
Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.
Ingredients
1 package (8 oz.) cream cheese, at room temperature
1 1/4 cups sugar
6 1/2 cups sliced peeled firm-ripe peaches (about 4 lb.)
3/4 cup orange juice
1/4 cup cornstarch
1/4 cup lemon juice
Directions
Step 1
1
With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.
Step 2
2
Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.
Step 3
3
In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
Step 4
4
Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.
Step 5
5
Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.
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