Mile High Peaches and Cream Pie

It's summer time again and the Okanagan Valley is overflowing with sweet, delicious and luscious fruits.Here's a perfect recipe for those gorgeous peaches.

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 4  lbs  ripe  peaches, peeled pitted and thickly sliced
• 1⁄2 cup granulated sugar
• 1⁄4 cup light brown sugar
• 1⁄4 cup all-purpose flour
• 1  teaspoon ground cinnamon
• 1 (10 inch)  pastry for double-crust pie
• 125  g cream cheese, diced
• 1  tablespoon milk
• 1  tablespoon granulated sugar

Directions

1. Pastry:
2. Use your favourite pastry recipe or purchase ready-made pie shells.
3. Place rack in bottom third of oven and preheat to 400°F
4. In a large bowl, combine white and brown sugar, flour and cinnamon. Add peach slices and gently toss to evenly coat.
5. Roll out half the pastry on lightly floured surface large enough to fit 10 inch deep dish pie plate.
6. Brush rim with water. Spoon filling, tucking diced cream cheese in between layers of peaches. Roll out remaining pastry and fit over top.
7. Trim 3/4 inch from edge. Tuck pastry under and flute the edges. Brush with milk and sprinkle with 1 tbsp sugar. Cut steam vents in the centre.
8. Place pie on a baking sheet and bake for 45 minutes.
9. Cover crust edges with foil to prevent over-browning and continue to bake for about 1 more hour or until crust is golden and juices bubble thickly.
10. Cool completely before serving.