Peacheesy Pie

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 (29 ounce) can sliced peach halves in syrup (reserve 6-7 tablespoons syrup for pie crust)
• 1/2 cup sugar, plus
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons corn syrup
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• 2 eggs, slightly beaten
• 1 tablespoon lemon juice
• 1 (3 ounce) package cream cheese
• 1/2 cup sour cream
• 2 cups flour
• 1 teaspoon salt
• 2/3 cup shortening
• 2 tablespoons butter

Recipe

• 1 preheat oven to 425 degrees.
• 2 peach mixture.
• 3 drain peaches, reserving syrup.
• 4 combine peach slices, 1/2 cup sugar, corn starch, corn syrup, pumpkin pie spice and vanilla.
• 5 cheesecake topping.
• 6 combine eggs, 1/3 cup sugar, lemon juice and 2 tablespoons peach syrup in small saucepan.
• 7 cook, until thick, stirring constantly over medium high heat.
• 8 with an electric mixer, in a large bowl, blend together sour cream and cream cheese.
• 9 add hot mixture and beat until smooth.
• 10 pie crust.
• 11 combine flour& salt.
• 12 cut shortening into flour mixture.
• 13 add peach syrup and stir with fork until mixture holds together.
• 14 roll out half of dough on a floured surface and fit into a 9 inch pie pan.
• 15 flute edges.
• 16 roll out remaining dough and cut into circles.
• 17 brush circles with some of the reserved peach syrup.
• 18 assemble pie.
• 19 put peach mixture into pie crust.
• 20 dot with 2 tablespoons butter.
• 21 pour cheesecake topping over peaches.
• 22 arrange circles of pie dough on top of cheesecake topping with the syrup side up.
• 23 bake at 425 degrees for 10 minutes.
• 24 cover edge of crust with aluminum foil and lower heat to 350 degrees.
• 25 continue baking for 30-35 minutes or until crust is a deep golden brown.