My good friend Laurie has tweaked and tested until she arrived at the perfect peach pie. Enjoy!Graham Cracker Crust:
1 ½ C finely crushed graham crackers (about 20 squares)
1/3 C butter, melted
1/3 C sugar
Heat oven to 350°. Mix all ingredients. Press into bottom and slightly up sides of 2 pie pans. (Or one 9x13 pan.) Bake for 8 minutes, until light brown. Cool completely.
1 ½ C finely crushed graham crackers (about 20 squares)
1/3 C butter, melted
1/3 C sugar
Heat oven to 350°. Mix all ingredients. Press into bottom and slightly up sides of 2 pie pans. (Or one 9x13 pan.) Bake for 8 minutes, until light brown. Cool completely.
Cream Cheese Layer:
8 oz. cream cheese, softened
1 C heavy cream
1/3 C sour cream
1 C powdered sugar
dash of vanilla
Beat cream cheese until smooth. Add remaining ingredients, beat until thick and creamy, about 3-4 minutes. Spread mixture over cooled crust.
Peach Layer:
6-8 ripe peaches
2 t sugar
Beat cream cheese until smooth. Add remaining ingredients, beat until thick and creamy, about 3-4 minutes. Spread mixture over cooled crust.
Peach Layer:
6-8 ripe peaches
2 t sugar
juice of 1 lime
Peel and slice peaches into a bowl. Add lime juice and sugar. Toss well, making sure to completely coat the peaches with lime juice so peaches won't brown. Drain excess liquid off of peach slices. Pile peaches equally onto both pies. Best if served immediately, but will keep in fridge for 1 day.
Peel and slice peaches into a bowl. Add lime juice and sugar. Toss well, making sure to completely coat the peaches with lime juice so peaches won't brown. Drain excess liquid off of peach slices. Pile peaches equally onto both pies. Best if served immediately, but will keep in fridge for 1 day.
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