Peach Glaze Pie by Ronnie Zwick

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SERVINGS

6 to 8 servings scale / convert

INGREDIENTS

5 cups fresh peaches, divided, peeled and sliced
1 cup sugar
3 tbsp. cornstarch
1/2 cup water
2 to 3 drops red food coloring (optional)
1 pkg. (3 oz.) cream cheese, softened
1 cup frozen whipped topping, thawed
1 cup confectioners' sugar
1 baked pie shell

INSTRUCTIONS

Mash enough peaches to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food coloring and mashed peaches. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir for 1 minute. Cool. Combine cream cheese, whipped topping and confectioners' sugar. Blend until creamy smooth. Spread in bottom of pie shell. Arrange remaining peach slices over top. Pour peach mixture over top. Refrigerate for 3 hours, or until set.

CHEF COMMENTS

You may want to use fruit protector to keep peaches from browning.

TAGS

desserts, peachpie, pies add tags