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Blind pie crust lined with cream cheese mixed with powdered sugar. Then filled with sliced, fresh peaches and topped with a fresh peach glaze.

Fresh Peach Pie

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Prep Time 1 hr
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 8


  • 1/2 Cup Shortening
  • 1/2 Cup Butter
  • 2 1/2 Cups Flour
  • 1/2 tsp. Salt
  • 5 Tbsp. Cold Water
  • 8 oz. Cream Cheese
  • 1/4 Cup Powdered Sugar
  • 9 Large Peaches
  • 3/4 Cup Sugar
  • 1/2 Cup Water
  • 2 Tbsp. Cornstarch
  • 2 Tbsp. Lemon Juice
  • 2 Cups Heavy Cream
  • 1/3 Cup Powdered Sugar


  • Cut shortening and butter into flour and salt.  Sprinkle cold water on top and use your hands to mold into a large ball of dough.  Cut into two smaller balls.  Push into two round discs and put into plastic bags and refrigerate overnight.
  • Roll dough out and push into a pie plate.  Trim edges and roll underneath.  Crimp or flute the edges.  Fill the crust with parchment paper filled with unbaked beans.  Bake at 375° for 20 minutes, take parchment paper and beans out of the crust and prick with a fork.  Bake for an additional 10-15 minutes until golden brown.
  • Peel two peaches, slice and add to a blender.  Add the cornstarch, sugar, water, salt and lemon juice.  Puree until smooth.
  • Pour into a saucepan and cook until it boils.  Once it has thickened, pour into a flat dish and cover with plastic wrap until cooled.
  • Beat cream cheese with powdered sugar until smooth.  Place into a plastic bag, cut off the corner and pipe into the cool pie crust.  Use the back of a spoon to spread and smooth over the bottom and sides of the crust.
  • Peel and slice seven large peaches.  Place slices next to each other to cover the bottom.  Keep placing slices on top of each other until all peaches have been used. 
  • Pour the cooled glaze over everything and refrigerate until set, about an hour.
  • Beat heavy cream with powdered sugar until peaks form.  Cut pie and add a dollop of whipped cream onto each slice.
Keyword Peaches, Pie,, Whipped Cream
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