| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter |
| 3 | oz | Cream cheese |
| 1/4 | t | Salt |
| 1 | c | Flour |
| 1 | #2 1/2 sliced cling | |
| peaches I use the ones | ||
| in | ||
| light syrup | ||
| 1 | c | Sugar |
| 1 | Egg | |
| 1/4 | c | Sugar |
| 1/2 | t | Vanilla |
| 1 | c | Sour cream |
INSTRUCTIONS
Cream butter and cheese, work in flour and salt witha pastry blender. Roll out crust and line pan. In botton of pan lightly spread about a Table. of butter. Filling: Drain peaches well and arrange in a cricles in bottom of pan. Combine filling ingredients and pour over peaches. sprinkle with cinnamon or nutmeg if desired. Bake at 425 for 12 min. then reduce heat to 350 and bake 15-20 min more. Pie will be like a custard and not firm in the center, like a pumpkin pie. Serve warm or chilled This has been a family favorite for about 28 years now! My dad just loves it! Hope you enjoy it, I love it warm or chilled. Posted to bakery-shoppe digest V1 Number 039 by Cheryl <[email protected]> on Apr 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3049
Calories From Fat: 1516
Total Fat: 172.5g
Cholesterol: 643.2mg
Sodium: 1127.1mg
Potassium: 679.9mg
Carbohydrates: 356.1g
Fiber: 3.4g
Sugar: 261.1g
Protein: 30g