Bake-Off® Contest 16, 1964
Melbourne, Florida

Peacheesy Pie

This peachy pie, scented with pumpkin pie spice, is topped with a delectable mixture reminiscent of cheesecake.

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  • prep time 30 min
  • total time 2 hr 20 min
  • ingredients 13
  • servings 8
 

Ingredients

Filling

1/2
cup sugar
2
tablespoons cornstarch
1
to 2 teaspoons pumpkin pie spice
2
tablespoons light corn syrup
2
teaspoons vanilla
1
can (28 oz) peach slices, drained, reserving 3 tablespoons liquid

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Topping

1/3
cup sugar
1
tablespoon lemon juice
2
eggs, slightly beaten
1/2
cup sour cream
1
package (3 oz) cream cheese, softened
2
tablespoons butter or margarine

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, mix all filling ingredients except peach liquid; set aside.
  • 2 In 1-quart saucepan, mix 2 tablespoons of the reserved peach liquid, 1/3 cup sugar, the lemon juice and eggs. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute, stirring constantly. Remove from heat.
  • 3 In small bowl with electric mixer, beat sour cream and cream cheese on medium speed until smooth. Gradually beat in hot egg mixture until well blended; set aside.
  • 4 Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon filling into crust-lined pan. Dot with butter. Spoon topping mixture evenly over filling.
  • 5 Remove second pie crust from pouch; place flat on work surface. With floured 3-inch round cutter, cut out 8 rounds from crust. Brush tops of rounds with remaining 1 tablespoon reserved peach liquid. Arrange pie crust rounds over topping.
  • 6 Bake 10 minutes. Reduce oven temperature to 350°F; bake 35 to 40 minutes longer or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Store in refrigerator.
  • 1 In medium bowl, mix all filling ingredients except peach liquid; set aside.
  • 2 In 1-quart saucepan, mix 2 tablespoons of the reserved peach liquid, 1/3 cup sugar, the lemon juice and eggs. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil 1 minute, stirring constantly. Remove from heat.
  • 3 In small bowl with electric mixer, beat sour cream and cream cheese on medium speed until smooth. Gradually beat in hot egg mixture until well blended; set aside.
  • 4 Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Spoon filling into crust-lined pan. Dot with butter. Spoon topping mixture evenly over filling.
  • 5 Remove second pie crust from pouch; place flat on work surface. With floured 3-inch round cutter, cut out 8 rounds from crust. Brush tops of rounds with remaining 1 tablespoon reserved peach liquid. Arrange pie crust rounds over topping.
  • 6 Bake 10 minutes. Reduce oven temperature to 350°F; bake 35 to 40 minutes longer or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 1 hour. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
220mg
220%;
Total Carbohydrate
47g
47%
(Dietary Fiber
1g
1%
  Sugars
30g
30%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.