Rock Creek Lake Fresh Peach Pie Recipes

ROCK CREEK LAKE FRESH STRAWBERRY PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie pan; prick with a fork in 1-inch intervals.
• Bake pie crust in the preheated oven until golden, 15 to 20 minutes. Cool completely on a rack.
• Beat cream cheese and 1/2 cup sugar in a bowl until smooth; spread evenly over cooled bottom of pie crust.
• Blend 1 cup strawberries, 3/4 cup sugar, strawberry juice, and cornstarch in a blender until smooth. Transfer to a 3-quart pan over medium-high heat. Cook and stir until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
• Stir remaining 5 cups strawberries into the hot strawberry glaze; mix to coat. Let cool until tepid, about 25 minutes. Pour onto cream cheese layer in pie crust. Chill until set and firm enough to slice, at least 3 hours and up to 1 day.

ROCK CREEK LAKE FRESH PEACH PIE

Steps:

• Mix cream cheese and the 1/2 cup sugar substitute until smooth. Spread evenly over bottom of cooled pastry.
• In blender or food processor, whirl 1 cup peach slices, 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into saucepan and cook and stir over medium high heat until mixture boils and thickens, about 4 minutes.
• Remove from heat and stir in lemon juice.
• Stir remaining 5 1/2 cups sliced peaches into hot peach glaze and mix to coat. Let cool until tepid, about 25 minutes, then spread over cream cheese mixture in crust.
• Chill until firm enough to cut, at least 3 hours.