Rock Creek Lake Fresh Peach Pie

Recipe by mapaklenk
READY IN: 34mins
YIELD: 1 pie


  • 9
    inches single crust pie pastry, baked and cooled (can be made into 2 pies, if desired, so have that other crust on the ready)
  • 8
    ounces cream cheese, at room temperature
  • 34
    cup sugar
  • 12
    cup sugar substitute, such as Splenda
  • 6 12
    cups peaches, peeled and sliced (about 4 pounds)
  • 34
    cup orange juice
  • 14
  • 14


  • Mix cream cheese and the 1/2 cup sugar substitute until smooth. Spread evenly over bottom of cooled pastry.
  • In blender or food processor, whirl 1 cup peach slices, 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into saucepan and cook and stir over medium high heat until mixture boils and thickens, about 4 minutes.
  • Remove from heat and stir in lemon juice.
  • Stir remaining 5 1/2 cups sliced peaches into hot peach glaze and mix to coat. Let cool until tepid, about 25 minutes, then spread over cream cheese mixture in crust.
  • Chill until firm enough to cut, at least 3 hours.