Rock Creek Lake Fresh Peach Pie (1012)
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.

Rock Creek Lake Fresh Peach Pie