Categories: Dessert: Pie

Ingredients

• 1 pk pillsbury refrigerated pie crusts
• Filing:
• 1/2 c sugar
• 2 tbsp cornstarch
• 1-2 tsp pumpkin pie spice
• 2 tbsp light corn syrup
• 2 tsp vanilla
• 1 can (28 oz) peach slices, drained (reserve liquid)
• Topping:
• 1/3 c sugar
• 1 tbsp lemon juice
• 2 slightly beaten eggs
• 1/2 c sour cream
• 1 - 3 oz. pk cream cheese, softened
• 2 tbsp butter

Directions

1. Allow crusts to reach room temp (15-20 min.)

2. Combine all filling ingredients. Mix well. Set aside.

3. Combine 2 tbsp reserved liquid, sugar, lemon juice, and eggs. Mix well.

4. Cook over medium until mix thickens and boils stirring constantly.

5. Boil 1 minute.

6. Remove from heat.

7. Combine sour cream, cream cheese till smooth.

8. Gradually beat in hot egg mix until blended.

9. Set aside.

10. Prepare 1 pie crust to box directions.

11. Spoon filling into pie crust. Dot with butter.

12. Spoon topping over filling.

13. Cut 8 circles from another pie crust. Brush with 1 tbsp peach liquid and arrange over pie.

14. Bake at 425 for 10 minutes, then reduce heat to 350 and bake additional 35-40 minutes.

15. Cover edge of crust with foil after 15-20 minutes of baking.

16. Cool and store in refrigerator.

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