"I've always wanted peaches 'n cream skin, maybe if I eat more of this pie, it might help." This is what I say to myself every time I come face to face with this divine creation!Michelle introduced me to this pie years ago, and I've been gushing about it ever since! I can't resist making it a number of times during the peach season, hence, the reason I find myself making excuses to eat more of it! Good luck resisting this one!
COOKIE PAT CRUST
1 cup flour
1/2 cup butter-melted
2 Tb sugar
In bowl, combine ingredients together and pat evenly into pie pan. My pie dish is 9 1/2 inches so the dough doesn't reach all the way to the top. Bake at 350 degrees for about 15 minutes or until just starting to lightly brown. Let cool. I usually make the crust the night before.
FILLING
1 cup sugar (I used 3/4 cup)
3 Tb peach jell-o
4 Tb cornstarch
1 cup water
juice of 1/2 lime or 1/4 lemon
In saucepan whisk together the first 3 ingreds. Add water and lime juice and cook over medium/high heat, stirring constantly until mixture is gel like and clear. About 5 min. Remove from and and cool. I put the pan in a big bowl of ice water to cool faster.
BLANCHING THE PEACHES
For easy peeling!
5 large ripe peaches
Fill a large pot with water and bring to a boil. Add peaches-carefully remove after a few minutes and peel off skins. Slice peaches-med. thin.
CREAM LAYER
4 oz cream cheese (room temp)
1/2 cup powdered sugar
In small bowl combine. Spread in the bottom of cooled pastry shell. Next, layer the peach slices and pour gel mixture evenly over peaches. I don't use all the gel mixture it makes a little too much, I pull out about a heaping 1/4 cup. Chill pie for 2 hours.
Top pie with freshly whipped cream, sweetened to your liking, and 1/2 cup lightly toasted chopped pecans (optional).
