Fresh Peach Pie

The true peach flavor really shines in this pie recipe. Shout out to my mom for this amazing recipe!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 5

Total Time 35

Servings servings

Calories 185kcal

You will need 1/2 of the food processor pie crust recipe (it makes enough dough for 2 single layer pies). I always make a full batch and then freeze one of the dough disks to use in the future.
Make the recipe according to directions, place the dough in a 9 inch pie plate. Trim the excess dough to 1 inch beyond the pie plate. Fold the overhanging dough underneath itself to be flush with the pie plate, flute the edges. Pierce the bottom of the pie with fork tongs. Freeze the pie dough lined pie plate for 20 minutes or until hard.
Place a large sheet of parchment paper over the cold pie dough. Fill with pie weights and bake in a 425°F preheated oven for 15-20 minutes. Remove from the oven. Carefully remove the pie weights and parchment paper.
Place the pie dough back in the oven and bake for an additional 10-15 minutes or until the bottom and sides of the pie crust are golden brown. Cool completely.
Carefully spread the softened cream cheese along the bottom of the cooled pie crust.

In a small bowl mix the water and cornstarch.
In a medium saucepan set over medium heat stir together 3 cups of peaches, sugar and cornstarch slurry. Bring mixture to a boil. Boil for 4 minutes, stirring constantly! The peaches will begin to break down. The mixture will be thick and almost paste like. Remove from heat and let cool completely.
Add the remaining 4 cups of peaches to the cooled, thickened peach mixture. Stir gently.
Spoon the peach mixture into the pie crust. Refrigerate for 4 hours to let set. Best when eaten the same day, but will last for 1-2 days stored in the fridge.

Nutritional information is based on 1 serving and does not include the pie crust.

Recipe source: Marcell.