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  • PEACH PIE WITH HOME MADE GRAHAM CRACKER CRUMBS

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    PEACH PIE WITH HOME MADE GRAHAM CRACKER CRUMBS
    Prep time:
    Cook time:
    Servings: 8
    by Lillie Ann Passwaiter
    76 recipes
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    ORGANIC FRESH PEACHES COME ALONG EARLY SEPTEMBER JUST RIGHT TO USE ON TOP OF CHEESE CAKE PUT ON TOP OF GRAHAM CRACKER CRUMBS. THIS IS A TWO STEP PROCESS AFTER TOPPING GRAHAM CRACKER CRUMBS WITH CHEESECAKE FILLING THAT HAS TO BE BAKED FOR 40 MINUTES AT 350 DEGREES, COOLED AND REFRIGERATED 6 HOURS OR OVERNIGHT BEFORE ADDING FRESH PEACH TOPPING. ALSO HAS A GLAZE THAT HAS TO BE MADE SEPARATELY SO ACTUALLY THIS RECIPE HAS 4 STEPS. 1) CRUST 2) CHEESE FILLING 3) TOPPING 4) PEACH GLAZE

    Ingredients

    • 1). CRUST: PREHEAT OVEN TO 350 DEGREES. COAT A 9 INCH SPRING-FORM PAN WITH COOKING SPRAY.
    • 1 1/4 CUPS HOMEMADE GRAHAM CRACKER CRUMBS
    • 2 TABLESPOONS ORGANIC EARTH BALANCE, MELTED BUTTER IN A MEDIUM BOWL, COMBINE GRAHAM CRACKER CRUMBS AND MELTED BUTTER. PRESS INTO THE BOTTOM OF THE COATED PAN. SET ASIDE.
    • 2). CHEESE FILLING:
    • 2 (8 OZ.) PACKAGES ORGANIC REDUCED-FAT CREAM CHEESE.
    • 2 ORGANIC EGG WHITES
    • 2 ORGANIC EGG YOLKS
    • 1 CUP ORGANIC BROWN OR WHITE SUGAR
    • 1/2 CUP ORGANIC YOGURT OR SOUR CREAM
    • 2 TEASPOONS ORGANIC VANILLA EXTRACT
    • 1 TEASPOON ORGANIC LEMON JUICE
    • SEE DIRECTIONS BELOW
    • 3). FRESH PEACH TOPPING:
    • 4 CUPS (APPROX. 6-8) ORGANIC FRESH PEACHES, PEELED, PITTED AND SLICED
    • 1-1/2 TABLESPOONS FRESH LEMON JUICE
    • SEE DIRECTIONS BELOW
    • 4). GLAZE FOR PEACHES:
    • 1 CUP ORGANIC WHITE SUGAR
    • 1 TABLESPOON ORGANIC CORNSTARCH
    • 1 TABLESPOON ORGANIC XANTHAN GUM
    • 1 CUP MASHED PEACHES, APPROX. 2 PEACHES, SLICED
    • 1 CUP WATER
    • 1 TABLESPOON ORGANIC BUTTER

    Directions

    1. 2). CHEESE FILLING: USING AN ELECTRIC MIXER, BEAT THE CREAM CHEESES UNTIL FLUFFY AND SMOOTH.
    2. SLOWLY MIX IN THE EGG WHITES, EGG YOLKS AND SUGAR UNTIL SMOOTH.
    3. STIR IN THE YOGURT, VANILLA, AND LEMON JUICE.
    4. POUR BATTER OVER CRUST AND CAREFULLY SPREAD EVENLY.
    5. BAKE FOR 35-40 MINUTES UNTIL THE CENTER IS SET. THE OUTER EDGES MIGHT STILL BE A LITTLE WIGGLY.
    6. COOL AND REFRIGERATE IN THE PAN FOR AT LEAST 6 HOURS BEFORE ADDING THE TOPPING.
    7. 3). MAKE FRESH PEACH TOPPING: MAYBE NEXT DAY:
    8. IN A BOWL, ADD THE SLICED PEACHES AND LEMON JUICE AND TOSS WITH A RUBBER SPATULA TO COAT. SET ASIDE
    9. 4). MAKE GLAZE FOR FRESH PEACHES:
    10. MIX THE GLAZE INGREDIENTS WITH SPATULA AND POUR OVER SLICED PEACHES & BLEND UNTIL PEACHES ARE COATED. GLAZE SHOULD BE THICK ENOUGH TO STAY AROUND THE PEACHES AND NOT RUN OFF THE CAKE.
    11. 5). REMOVE CHEESECAKE FROM THE SPRING-FORM SIDES, LEAVING CAKE ON THE ROUND PAN AND PUT ON A SERVING PLATE. ARRANGE THE GLAZED SLICED PEACHES IN A CIRCLE AROUND THE TOP OF THE CHEESECAKE AND KEEP REPEATING UNTIL TO CAKE IS COVERED. PUT ANY REMAINING GLAZE ON THE TOP OF PEACHES.

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