Peacheesy Pie

This was the $25,000 Grand Prize winning recipe in the 1964 Pillsbury Bake-Off. It's a yummy recipe which uses canned peach slices.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 1 9inch pie

Ingredients

• PEACHES and CHEESECAKE FILLING

• 1 (29 ounce) can  sliced  peach halves in syrup (reserve 6-7 Tablespoons Syrup for pie crust)
• 1⁄2 cup sugar, plus
• 1⁄3 cup sugar
• 2  tablespoons cornstarch
• 2  tablespoons corn syrup
• 2  teaspoons pumpkin pie spice
• 2  teaspoons vanilla extract
• 2  eggs, slightly beaten
• 1  tablespoon lemon juice
• 1 (3 ounce) package cream cheese
• 1⁄2 cup sour cream

• PIE CRUST

• 2  cups flour
• 1  teaspoon salt
• 2⁄3 cup shortening
• 2  tablespoons butter

Directions

1. Preheat Oven to 425 degrees.
2. PEACH MIXTURE.
3. Drain peaches, reserving syrup.
4. Combine peach slices, 1/2 cup sugar, corn starch, corn syrup, pumpkin pie spice and vanilla.
5. CHEESECAKE TOPPING.
6. Combine eggs, 1/3 cup sugar, lemon juice and 2 tablespoons peach syrup in small saucepan.
7. Cook, until thick, stirring constantly over medium high heat.
8. With an electric mixer, in a large bowl, blend together sour cream and cream cheese.
9. Add hot mixture and beat until smooth.
10. PIE CRUST.
11. Combine flour& Salt.
12. Cut shortening into flour mixture.
13. Add peach syrup and stir with fork until mixture holds together.
14. Roll out half of dough on a floured surface and fit into a 9 inch pie pan.
15. Flute edges.
16. Roll out remaining dough and cut into circles.
17. Brush circles with some of the reserved peach syrup.
18. ASSEMBLE PIE.
19. Put peach mixture into pie crust.
20. Dot with 2 tablespoons butter.
21. Pour cheesecake topping over peaches.
22. Arrange circles of pie dough on top of cheesecake topping with the syrup side up.
23. Bake at 425 degrees for 10 minutes.
24. Cover edge of crust with aluminum foil and lower heat to 350 degrees.
25. Continue baking for 30-35 minutes or until crust is a deep golden brown.