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Peacheesy Pie Recipe

Recipe Ingredients

2/3 c. shortening
2 c. flour
1 tsp. salt
6 to 7 tbsp. peach syrup
2 tbsp. butter

Cooking Directions

Oven 425 degrees. 9 inch pie.
Cut shortening into flour and salt until size of peas. Sprinkle peach syrup over mixture, stirring until dough holds together. Roll out half of dough on floured surface to 1/8 inch thickness. Fit into 9 inch pie pan. Fill with peach mixture. Dot with butter. Cover with cheesecake topping.
Roll out remaining dough. Cut into circles. Brush with peach syrup. Arrange on topping. Bake at 425 for 10 minutes. Cover edge with foil. Bake at 350 for 30 to 35 minutes until deep golden brown.
PEACHES 'N CHEESECAKE FILLING:
1 lb. 13 oz. can cling peach slices
1/2 + 1/3 c. sugar
2 tbsp. cornstarch
2 tbsp. corn syrup
2 tsp. pumpkin pie spice
2 tsp. vanilla
2 eggs, slightly beaten
1 tbsp. lemon juice
3 oz. pkg. cream cheese
1/2 c. dairy sour cream
Peach mixture: Drain peaches; reserve syrup. Combine peach slices, 1/2 cup sugar, cornstarch, corn syrup, pumpkin pie spice and vanilla.
Cheesecake topping: Combine eggs, 1/3 cup sugar, lemon juice and 2 tablespoons peach syrup in small saucepan. Cook, stirring constantly, until thick. Soften cream cheese. Blend in sour cream. Add hot mixture; beat smooth.

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