Elmira Peach Pie Recipes

ELMIRA PEACH PIE

Steps:

• Fit one shell into pan and flute edge.
• Roll other shell flat and cut into small strips to make a lattice top.
• Peach layer:.
• Drain peaches and reserve syrup.
• Combine peaches, sugar, cornstarch, corn syrup, pumpkin pie spice and vanilla.
• Pour peach mix into pie shell and dot with butter.
• Cheesecake layer:.
• In small sauce pan over med heat, combine eggs, sugar, lemon juice and peach syrup.
• Cook, stirring constantly until thick.
• Blend together cream cheese and sour cream.
• Add hot mixture and beat until smooth.
• Pour cheesecake mix over peaches.
• Cover with strips of crust in lattice (over and under) pattern and brush with peach syrup.
• Bake at 425 F for 10 minutes.
• Cover edges with foil, then bake at 350 F for 30-35 minutes or until crust is deep golden brown.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.