Ingredients:
1 block of cream cheese, softened
1/2 – 1 c powdered sugar
Directions:
Mix all ingredients in a large bowl (add powdered sugar until desired sweetness).
Assembling the Pie:
Position rack in the lower third of the oven and preheat oven to 425 degrees.
Roll one half of the prepared Flaky Pastry Dough into a 13-inch round circle.
Fit the dough into a 9-inch pie pan and trim the overhanging dough to 3/4 inch all around and refrigerate for at least 10-15 minutes.
Roll out the other half into a 12-inch round circle for the top crust and refrigerate it also for at least 10-15 minutes.
Take out the dough from the refrigerator and spread the cream cheese filling on the bottom of the pie.
Drain the peaches, but keep the liquid.
Pour on top of the cream cheese filling the peach pie filling and about 1/2 of the liquid.
Dot the filling with 2-3 tbsp of unsalted butter that has been cut into small pieces.
Brush the overhang edge of the bottom crust with cold water.
Cover with the top crust and then seal the edges (we used a fork).
Cut small slits into the top of the crust.
Lightly brush the top of the pie with milk or cream.
Bake the pie for 30 minutes, slip a baking sheet beneath it, reduce the oven temperature to 350 degrees, and bake for another 25-30 minutes or until thick juices bubble through the slits on the top of the pie.
Let cool completely on a rack before serving.
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