Tuesday, March 22, 2011

Fresh Peach Pie with cream cheese crust

Fresh Peach Pie with w Cream Cheese Crust

1 1/4 C Flour
1 1/2 tsp bak powder
1/2 tsp salt
6 oz cream cheese, softened
6 Tbsp butter, softened
1 1/2 tsp vanilla
1/2 tsp almond extract (I think I did one tsp)
1/2 C sugar

9 ripe peaches
3/4 C sugar (more or less depending on peaches)
1 C heavy cream

Sift dry ingredients together in one bowl. In another beat together cream cheese and butter until well blended. Add vanilla and almond then sugar and stir until well blended. Add flour mixture and blend. Don't overmix.
With floured hands form dough into flat round. Wrap and refrigerate for about one hour.
On lightly floured surface, roll dough out into a 12 in round. 1/4 to 1/2 inch thick. Put into 2in deep by 9 in pie pan. Press dough onto sides and bottom of pan. Trim excess dough. Cover with plastic and refrigerate 30 to 40 min.
Preheat to 350 Bake crust 25-30 min. Cool completely.

Peel, pit and slice peaches. Mix with 1/2 C sugar and spread over crust. Whip the cream and rest of sugar. Top peaches with whipped cream. Refrigerate for 2 hours or longer.

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