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| 3 Tasse | Fresh Peaches: Sliced And Mixed With 1/2 Cup Sugar Or |
| 3 Tasse | Canned Or Frozen Peaches; Drained |
| 2 Esslöffel | cornstarch |
| 3 x ca. 30 g | Cream Cheese; Softened, 1 Pk |
| 1/2 Tasse | sour cream |
| 2 gross | eggs |
| 1 Esslöffel | lemon juice |
| 1/3 Tasse | sugar |
| 1 Teelöffel | cinnamon |
| 1 | Unbaked Pie Crust For 10-Inch Pie |
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recipe.
Mix the peach and cornstarch and set aside. Cook the cream cheese and sour cream until it thickens, stirring constantly. Mix the eggs, juice and sugar in a mixer bowl. Add the cheese mixture and beat until cool. Arrange the peaches in the unbaked pie crust. Pour the filling over the peaches. Sprinkle with the cinnamon. Bake in a preheated 425 Degree F. oven for 10 minutes and then at 350 Degrees F. for about 30 to 35 minutes. Cover with a sheet of foil to retard browning if necessary.
This pie may be made with a double crust. Just follow the directions the same as for a single pie crust. Cover with a lattice or regular top crust over the pie filling.
Section Of The Rocky Mountain News 07-10-94
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