* Crossposted from: Cooking
Peach Cream Pie
 Categories: desserts, fruits, pies
      Yield: 6 servings
      3 ea med. fresh peaches *
      3 c  half & half or coffee cream
      3 tb (level) unbleached flour
    1/2 ts cinnamon or to taste
  *     Or enough to fill pie shell with peach halves.
  Peel Peaches, cut in half and remove stones.  Arrange halves cut side
  down in an unbaked pieshell.  Mix sugar, flour and cinnamon with
  cream to make a paste.  Pour over peaches.  Place in hot oven 450
  degree F.  Bake 10 minutes or until shell begins to brown.  Reduce
  heat to moderate oven (350 degrees F.).  Continue baking for 30
  minutes or until peaches are done. Cool and serve cold.
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___-- Now You're Cooking! v4.20 [Meal-Master Export Format]
      Title: Peachy Pie
 Categories: desserts, fruits, pies
      Yield: 8 servings
      3 c  fresh peaches: sliced and
           -mixed wit
      3 c  canned or frozen peaches;
           -drained
      2 tb cornstarch
      3 oz cream cheese; softened, 1 pk
    1/2 c  sour cream
      2 lg eggs
      1 tb lemon juice
    1/3 c  sugar
      1 ts cinnamon
      1    unbaked pie crust for
           -10-inch pie
  NOTE:  You can use up to 1/2 cup more fresh peaches if needed for this
  recipe.
  Mix the peach and cornstarch and set aside.  Cook the cream cheese
  and sour cream until it thickens, stirring constantly.  Mix the eggs,
  juice and sugar in a mixer bowl.  Add the cheese mixture and beat
  until cool. Arrange the peaches in the unbaked pie crust.  Pour the
  filling over the peaches. Sprinkle with the cinnamon.  Bake in a
  preheated 425 Degree F. oven for 10 minutes and then at 350 Degrees
  F. for about 30 to 35 minutes. Cover with a sheet of foil to retard
  browning if necessary.
  NOTE:
  This pie may be made with a double crust.  Just follow the directions
  the same as for a single pie crust.  Cover with a lattice or regular
  top crust over the pie filling.
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... Sincerely yours Gigi
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