Peacheesy Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Steps:

• Preheat Oven to 425 degrees.
• PEACH MIXTURE.
• Drain peaches, reserving syrup.
• Combine peach slices, 1/2 cup sugar, corn starch, corn syrup, pumpkin pie spice and vanilla.
• CHEESECAKE TOPPING.
• Combine eggs, 1/3 cup sugar, lemon juice and 2 tablespoons peach syrup in small saucepan.
• Cook, until thick, stirring constantly over medium high heat.
• With an electric mixer, in a large bowl, blend together sour cream and cream cheese.
• Add hot mixture and beat until smooth.
• PIE CRUST.
• Combine flour& Salt.
• Cut shortening into flour mixture.
• Add peach syrup and stir with fork until mixture holds together.
• Roll out half of dough on a floured surface and fit into a 9 inch pie pan.
• Flute edges.
• Roll out remaining dough and cut into circles.
• Brush circles with some of the reserved peach syrup.
• ASSEMBLE PIE.
• Put peach mixture into pie crust.
• Dot with 2 tablespoons butter.
• Pour cheesecake topping over peaches.
• Arrange circles of pie dough on top of cheesecake topping with the syrup side up.
• Bake at 425 degrees for 10 minutes.
• Cover edge of crust with aluminum foil and lower heat to 350 degrees.
• Continue baking for 30-35 minutes or until crust is a deep golden brown.