Recipe

Peach Cheese Pie Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 1 year, 3 months ago From Chef Wan’s Sweet Treat cook book…Feel free to use any kind of canned fruit in the filling. It was really great. Prep:25m Cook:30m Servings:10	Ahmed1
	rich cheese pie

line crust

baked

cream cheese

add eggs

lemon zest

flour

arrange peaches

pour mixture

smooth

the rest of the doug

lining top

seal edges

make holes

glaze

make decrative pater

baked

powder sugar

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Ingredients

Crust:

1 cup butter, softened

1 cup + 2 tbsp castor sugar

3 eggs

4 ½ cups flour

Method:

Cream butter and sugar together until smooth. Add eggs one at a time followed by flour. Roll the dough into balls and wrap in a cling wrap. Leave to chill in the refrigerator for 2 hours before rolling in the tart pan.

Filling:

2 (8 oz packages) cream cheese, softened

½ cup castor sugar

2 eggs

2 tbsp flour

Zest and juice of 1 lemon

½ cup sour cream

1 can peaches, drained

Egg yolk to glaze

Powder sugar for dusting

Directions

Method:

Roll out half of the dough to line a greased 22cm pie pan. Blind bake at 350F for 20 minutes.

Beat cream cheese until softened, add sugar and stir in the remaining ingredients except glaze and powder sugar. Arrange peaches in the prepared pastry crust and pour the cheese mixture over them. Roll out the remaining chilled pastry to top the pie, pinching the edges to seal. Make several holes on the top with a fork. Glaze with beaten egg yolk.

If desired, make 8 rounded 2 inch circles with the rest of the dough using a cookie cutter and draw a line using a sharp knife to make the shape of a peach on each circle. Transfer to the top of the pie and glaze with egg yolks.

Bake at 375F for 30 to 35 minutes or until golden. Dust with powder sugar when cooled.

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Comments

berry 1 year, 3 months ago said:
You do such a lovely job presenting your recipe with your photos. Thank you - these look wonderful!

.... Pass the coffee please...

peetabear 1 year, 3 months ago said:
This sounds scrumptious... and the photos are great as always... wish we could copy them out with the recipe...

greekgirrrl 1 year, 3 months ago said:
Ahmed..just lovely..how would you recommend to do it if I wanted to use fresh peaches or blueberries?

mumtazcatering 1 year, 3 months ago said:
WOW!!!!love these!!!love these!!!!yummy......:}
i am going to make them into mini ones.Ahmed....:]
Mumtaz

mmmmgood 1 year, 3 months ago said:
This is a great recipe and maybe even I can make it. I will try anyway. Maybe I will just let my son do it. He is 15 and will be going to a chef or bakers school. Let's see what he can do.
Theresa

shellyh430 1 year, 3 months ago said:
Wow this look and sounds absolutly delicious!!! I can't wait to try this one =0)

borinda 1 year, 3 months ago said:
Wonderful recipe and thank you for telling the book it's from. Too few people have the thoughtfulness to share that detail and sometimes some of us want to run out and buy the book or subscribe to that magazine. As ever - you do it beautifully.

angieaugusta 1 year, 3 months ago said:
Sounds delicious...........thx friend fr the great post....

liezel 1 year, 3 months ago said:
Awesome, like all your recipes!!!!

lunasea 1 year, 3 months ago said:
Outstanding pie, my friend. I want to reach into your pictures and take a big bite. Thanks so much! :) Vickie

elgab89 1 year, 3 months ago said:
You did it again!

pointsevenout 1 year, 3 months ago said:
Can you detail out the blind bake stuff. I think I know what it is and have read about it but never done it. Seems there are several techniques. What is yours?

magali777 1 year, 3 months ago said:
Super WOW!!!!!!!!!!! so YDD Y for yummy, D for delicious, and D for delicate! 55555555555!!!!!!!!!!!!

pointsevenout 1 year, 3 months ago said:
Here we go! Plucked 5 peaches from our tree. Since they were not canned, I put a squirt of lemon juice on them as well as a handful of sugar and a few drops of almond extract. Chilling in the fridge along with the crust balls.

Hope that doesn't make the peaches too sour tasting because the recipe calls out for an additional lemon, juiced and zested.

No beans for the blind bake, but I have barley and lentils.

pointsevenout 1 year, 3 months ago said:
I'm such a neophyte at pie crusts. Mine tore up pretty bad. It cracked at the edges as I was rolling it out. Could never get the dough to look like yours. But it's in the oven as haggardly looking as it is.

pointsevenout 1 year, 3 months ago said:
Pie made it through the oven and after a chill into my stomach just fine. A very good flavor. I'll make this again after I work on my pie crust making technique some more.

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