Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pan. Serve pie with sweetened whipped cream flavored with grated orange peel.

This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary test

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.

    Advertisement
  • Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.

  • In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.

  • Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.

  • Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.

Nutrition Facts

459 calories; calories from fat 37%; protein 5.2g; fat 19g; saturated fat 10g; carbohydrates 70g; fiber 3.3g; sodium 202mg; cholesterol 43mg.
Advertisement