> From: Ham Sulu >
> I've seen a lot of fresh peach pie recipes, but I'd like to know if
> someone has one out there that won't be come out like peach soup in a
> pie crust. Every one I've made has always had much, much too much
> clear liquid which might mean my peaches are too fresh, but I'm hoping
> for a tried and true recipe!

I found this one for you, it should fit the bill:

Pastry:

2 squares semi-sweet chocolate
Baked 9-inch (23 cm) pie shell

Filling:

1 pkg (250 g) cream cheese, softened
1/2 cup icing sugar 125 mL
1/2 tsp almond extract 125 mL
1/2 cup whipping cream 125 mL
4 Ontario Peaches, peeled, pitted and sliced (2 cups/500mL)

Glaze:

2 Ontario Peaches, peeled, pitted and sliced (1 cup/250 mL)
1 tsp lemon juice 5 mL
1/4 cup sugar 50 mL
4 tsp cornstarch 20 mL



Pastry:

Melt chocolate; spread evenly over bottom of baked pie shell. Set
aside.

Filling:

Beat cream cheese, icing sugar and extract together with electric mixer
until light and creamy. Whip cream to stiff peaks. Fold into cheese
mixture. Spread over chocolate layer. Chill 1 hour. Arrange peach
slices attractively on top of cheese filling.

Glaze:

Puree peaches and lemon juice in food processor or blender until
smooth. Combine sugar and cornstarch in saucepan. Add peach mixture;
mix well. Cook, stirring constantly until mixture comes to a boil and
is thickened. Cool. Spoon glaze evenly over peaches. Refrigerate until
firm, about 2 hours.

Serving Size: Makes about 6 servings

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Chris, WebAdmin.
http://www.1001Recipes2Send.com

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