Fresh Peach Pie

with Cream Cheese Crust


My mother makes the best peach pie I’ve ever had. The rich cream cheese crust complements the simple flavor of really ripe peaches and the lightly sweetened whipped cream topping. Although the crust is baked, the filling is not, so this pie is great in summer, when you want to keep the kitchen cool. In fact, we advise that you make this only in summer, when peaches are at their peak.

 Makes one 9-inch pie; serves 8 to 10

 For cream cheese crust

1¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
6 ounces cream cheese, softened
6 tablespoons ( ¾ stick) unsalted butter, softened
1½ teaspoons pure vanilla extract
½ cup sugar

For the peach filling

5 cups peeled, pitted, sliced peaches (about 2½ to 3 pounds, or 6 to 8 peaches)
¾ cup sugar
1 cup heavy cream

For cream cheese crust

1. Sift the flour, baking powder, and salt, in a bowl and stir to mix. Set aside.

2. Beat together the cream cheese and butter with an electric mixer until well blended. Add the vanilla and stir to blend. Add the sugar and blend until well mixed.

3. Add the flour mixture to the cream cheese mixture and mix thoroughly just until all the ingredients are well blended. Do not overmix.

4. With lightly floured hands, form the dough into a flat round. Wrap and refrigerate 30 to 40 minutes, until firm enough to handle. The dough will be slightly sticky.

5. Remove from the refrigerator and roll out on a lightly floured work surface into a 10- to 11-inch round that is ¼ to ½ inch thick. Roll up the dough onto the rolling pin, then lay it into a deep, 9-inch pie pan. Press the dough lightly into the bottom and sides of the pie pan.

6. Trim the edges and use a fork to press the edges of the pastry down on the lip of the pie pan. Cover with plastic wrap and refrigerate 30 to 40 minutes or overnight before baking.

7. Preheat the oven to 350 degrees.

8. Bake 25 to 30 minutes, until the crust is light brown and puffy. Set aside to cool completely.

For the peach filling

1. Mix the peaches with ½ cup of the sugar and spread out evenly over the prepared piecrust.

2. Whip the cream in a bowl with an electric mixer until soft peaks form. Add the remaining sugar and beat until stiff. Top the peaches with the cream mixture and refrigerate up to 8 hours or until ready to serve.



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