INGREDIENTS
Filling
1
to 2 teaspoons pumpkin pie spice
2
tablespoons light corn syrup
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
package (3 oz) cream cheese, softened
2
tablespoons butter or margarine
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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