Friday, July 28, 2017

Peach Cream Cheese Pie

...or any other fruit you're feeling!

Pie Crust
1 1/4 cup flour
1/4 tsp. salt
1/3 cup shortening (butter flavored Crisco is best, but regular works great too!)
4-5 Tbsp. ice water

Mix the flour and salt. Use a pastry blender and cut in the shortening. Sprinkle the ice water into the flour mixture 1 Tbsp. at a time and mix gently with a fork. Repeat until all the dough is moist. Form the dough into a ball, put on a floured surface and roll it out into a 12" circle. Transfer the dough to your pie pan by wrapping it in the rolling pin and then unrolling it in your pan and shaping it into a crust. Poke a few holes with a fork into your crust and bake for 10 minutes at 400 degrees.

Cream Cheese Layer
1/2 cup powedered sugar
8oz softened cream cheese
1 tsp. vanilla

Mix powdered sugar with cream cheese until smooth. When smooth, mix in vanilla. Spread cream cheese layer over the bottom of the cooled pie crust.

6 large peaches, pealed and sliced (or any fruit you are wanting to use)
3 Tbsp cornstarch
1 cup cold water
3/4 cup sugar
3 Tbsp. Peach jello (When I made a blackberry pie, I used raspberry jello instead)

Peel and slice peaches and put aside in a bowl.
Dissolve cornstarch in cold water in a medium sized pan - add sugar and bring to a boil. When it comes to a boil, let the mixture thicken and turn clear. Remove from the heat and add peach jello. Let this mixture cool.

When cool, pour over the peaches and mix until evenly coated. Pour peach mixture over cream cheese layer in pie crust and put in the fridge for 2-3 hours until it's set.

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