PEACH CREAM CHEESE PIE CANNED PEACHES An Original Recipe by Andie Paysinger AND a STRAWBERRY OPTION

9 inch DEEP DISH pie shell  – frozen.  You can make your own if you wish.

Takes 4 hours, start to finish – when it is ready to serve, assuming you have all the ingredients ready.

DO NOT RUSH it!

Filling

1 large can sliced peaches

1 8-ounce package cream cheese

8 Ounces sour cream

8 Ounces heavy cream

3 Tablespoons lemon juice

2 Teaspoons  vanilla extract

1/2 cup sugar

5 Tablespoons Instant Clear Jel

1 Teaspoon salt

1/2 Teaspoon nutmeg

1/2 Teaspoon cinnamon

Zest of one lemon – about a tablespoon

PREHEAT THE OVEN TO 375° F.

Drain the peach liquid into a large mixing bowl  or mixer bowl.  Set the sliced peaches aside.

Add the cream cheese, sour cream, heavy cream and lemon juice.

BEAT UNTIL SMOOTH, NO LUMPS.

Add the vanilla extract and beat until fully mixed.

In a small bowl,  Mix the sugar, Instant Clear Jel, salt and spices, lemon zest

stir till well blended.

Add the dry mix to the cream cheese mix and beat well.

IT WILL THICKEN ALMOST IMMEDIATELY

Fold in the the sliced peaches.

Place the pie pan on a baking sheet.   Pile in the filling, it will be thick and it is best to use a silicone spatula

to push it into the corners.

Pile it high so it is rounded and well above the sides – the filing will shrink a bit as it bakes.  It will look like there is too much filling but be brave, it works.

It jells rapidly so there is no need to worry about it running over – but it will be jiggly when it comes out of the

oven, which is why it needs to be on a baking sheet.

Place it in the center of the preheated oven.

Bake for 45 minutes.  It should be lightly browned on top.  It will jiggle in the middle.

Remove from oven and set the baking sheet on a cooling rack – leave for 40 minutes.

Move pie pan from the baking sheet to the cooling rack – allow to cool for an hour.

Then into the fridge for at least 30 minutes.   Then serve.   This pie does not require any topping!

The STRAWBERRY ALTRNATIVE

I “converted” my Peach cream cheese pie to a Strawberries and cream pie.

I cut up strawberries until I had 4 cups in a Pyrex measure, sprinkling them with 1/4 cup of sugar.

I microwaved them for 5 minutes, left them to cool for 30 minutes then placed a sieve in another measure and dumped the strawberries into the sieve.

I placed this in the fridge overnight so they would drain completely without any pressure – I wanted the chunks to stay intact.

I used a store-bought 10″ graham cracker crust.

I beat the cream cheese, sour cream and heavy cream together till smooth  added the strawberry liquid and the other ingredients the same as in the peach recipe.

I did add an extra tablespoon of the Instant Clear Gel because there was more liquid from the strawberries than from the peaches – and this one was not going to be baked.

I folded in the strawberries, piled it into the crust – I had less than a cup left over, it was a snack.

Then put the pie into the fridge for 4 hours.

Looks good, tastes good, not too sweet, nice texture.  I did not try to make the top “fancy” but one could do some swirls.

This would also work great with one of the chocolate cookie crumb shell and with chocolate shavings on top would be very attractive.