This cream cheese peach pie will be your new favorite fall dessert.
Fresh peach pie is a tried-and-true favorite dessert. But how about adding a twist? It’s sure to take this pie from good to great!
Dina Driggs shares her recipe for the very best Fresh Peach Pie with Cream Cheese.
Cream Cheese Peach Pie
- 1/2 Cup Shortening
- 1/2 Cup Butter
- 2 1/2 Cups Flour
- 1/2 tsp. Salt
- 5 Tbsp. Cold Water
- 8 oz. Cream Cheese
- 1/4 Cup Powdered Sugar
- 9 Large Peaches
- 3/4 Cup Sugar
- 1/2 Cup Water
- 2 Tbsp. Cornstarch
- 2 Tbsp. Lemon Juice
- 2 Cups Heavy Cream
- 1/3 Cup Powdered Sugar
Cut shortening and butter into flour and salt. Sprinkle cold water on top and use your hands to mold into a large ball of dough. Cut into two smaller balls. Push into two round discs and put into plastic bags and refrigerate overnight.
Roll dough out and push into a pie plate. Trim edges and roll underneath. Crimp or flute the edges. Fill the crust with parchment paper filled with unbaked beans. Bake at 375° for 20 minutes, take parchment paper and beans out of the crust and prick with a fork. Bake for an additional 10-15 minutes until golden brown.
Peel two peaches, slice and add to a blender. Add the cornstarch, sugar, water, salt and lemon juice. Puree until smooth.
Pour into a saucepan and cook until it boils. Once it has thickened, pour into a flat dish and cover with plastic wrap until cooled.
Beat cream cheese with powdered sugar until smooth. Place into a plastic bag, cut off the corner and pipe into the cool pie crust. Use the back of a spoon to spread and smooth over the bottom and sides of the crust.
Peel and slice seven large peaches. Place slices next to each other to cover the bottom. Keep placing slices on top of each other until all peaches have been used.
Pour the cooled glaze over everything and refrigerate until set, about an hour.
Beat heavy cream with powdered sugar until peaks form. Cut pie and add a dollop of whipped cream onto each slice.