| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 3 |
oz |
Cream cheese |
| 1/4 |
ts |
Salt |
| 1 |
c |
Flour |
| 1 |
cn |
(#2 1/2) sliced cling peaches (I use the ones in light syrup) |
| 1 |
c |
Sugar |
| 1 |
|
Egg |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Vanilla |
| 1 |
c |
Sour cream |
INSTRUCTIONS
CRUST
FILLING
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 <grandma@cybergate.com> on Apr 18, 1997
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