Having grown up in Georgia, I have a soft place in my palate for fresh peaches—really juicy sweet, not mealy fresh peaches. So every summer I look forward to making and eating our family’s favorite peach pie. But this pie can only be made with fresh peaches, not frozen or canned, not even fresh frozen. So since this is the season for fresh peach pies, I gladly share our famous Sims Cream Cheese Peach Pie with you. It can be found in Tea Treasures and More Cookbook on page 146.
1 baked pastry shell (homemade or Pillsbury)
1 (4-oz) package of cream cheese softened
7-8 fresh peaches sliced without skin sprinkled with Fruit Fresh
1 cup sugar
1/4 cup water
2 Tablespoons cornstarch
1 teaspoon almond flavoring
1 cup of heavy cream (whipped with 1 tablespoon powdered sugar)
Soften the cream cheese and spread over pastry shell. Combine the sugar, water, cornstarch and 1 cup of the sliced peaches in a saucepan and cook, stirring until thickened. The thicker the sauce gets, the better. Cool and add almond flavoring. Fill the pastry shell covered with cream cheese with the fresh sliced peaches. Pour the sauce over the peaches in the shell. After the pie is room temperature or cooled, cover the whole pie with whipped cream and chill.
This delicious pie is best when your peaches are sweet and ripe. Enjoy.