Those yummy summer peaches are perfect for this fresh take on peach pie!
Make a quick and easy cream cheese pie and top it with this yummy glaze for a delicious chilled summertime dessert! Can also be used to top pancakes or waffles for a fruity breakfast!
Blanch several ripe peaches in boiling water for 1 minute and then put in ice water. Peel and slice into a bowl containing 1/2 cup water and 1 Tbl. "fruit fresh" to prevent browning.
1 cup peach puree (blended peaches)
1 cup sugar
3/4 cup water
3 Tbl. cornstarch
1/8 tsp. salt
1 Tbl. lemon juice
1 Tbl. butter
4 cups sliced, treated peaches
In a medium saucepan, whisk together the pureed peaches and water. Cook over medium heat and allow to simmer for a few minutes. Add the sugar, cornstarch and salt. Continue to cook and whisk until thick and bubbly. Remove from heat and add the lemon juice and butter. Stir. Allow to cool in fridge. After cooled, fold in 4 cups sliced peaches. Top pie and chill for a few hours until ready to serve.
