Ingredients for Elmira Peach Pie
- Pastry For Double Crust Deep Dish Pie
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
- Peach Slices In Syrup
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup light corn syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 large eggs
- Granulated Sugar
- 1 tablespoon lemon juice
- Peach Syrup
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
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How to Make Elmira Peach Pie
- Preheat oven to 425°F (220°C). Fit one pie crust into a 9-inch pie plate and flute the edges.
- Roll out the second pie crust and cut it into 1/2-inch wide strips for the lattice top.
- Drain canned peaches (if using) and reserve 1/4 cup of the syrup.
- In a large bowl, gently combine the peaches, 1 cup sugar, cornstarch, corn syrup, pumpkin pie spice, and vanilla extract.
- Pour the peach mixture into the prepared pie crust. Dot the top with the butter pieces.
- In a small saucepan over medium heat, whisk together the eggs, reserved peach syrup, and lemon juice.
- Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 2-3 minutes).
- In a separate bowl, beat together the softened cream cheese and sour cream until smooth.
- Gradually add the hot egg mixture to the cream cheese mixture, beating until smooth and well combined.
- Pour the cheesecake mixture evenly over the peach filling.
- Arrange the pie crust strips in a lattice pattern over the cheesecake layer. Brush the lattice with the remaining reserved peach syrup.
- Bake for 10 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C). Cover the edges of the pie crust with aluminum foil to prevent over-browning.
- Continue baking for 30-35 minutes, or until the crust is golden brown and the filling is set. If the crust browns too quickly, cover it loosely with more foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
193g
Fat
67g
Carbs
28g
