Description
Soft cream cheese filling bakes into a custardy layer, topped with cinnamon-kissed peach compote that’s thick and juicy, then brushed with a shiny apricot glaze. Chill it well and enjoy a cool, creamy, fruit-forward bite.
Ingredients
- 1 9-inch pie crust
- 8 ounce cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 4 cups sliced fresh peaches
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1 tablespoon unsalted butter
- 2 tablespoons apricot jam
- 1 tablespoon water
Instructions
- Preheat oven to 375°F and position rack in the center.
- Place pie crust in a 9-inch pie pan, flute the edges, and prick the bottom with a fork.
- Line crust with parchment paper or foil, fill with pie weights, and bake for 10 minutes; remove weights and bake an additional 5 minutes, then set aside.
- In a bowl beat cream cheese and 1/2 cup sugar until smooth, then add egg, sour cream, and vanilla and mix until creamy.
- Pour the cream cheese mixture into the crust and bake at 350°F for 15 minutes or until set; remove and let cool.
- In a saucepan combine peaches, 1/3 cup sugar, cornstarch, lemon juice, and cinnamon and cook over medium heat until thickened.
- Remove from heat, stir in butter until melted, and let the peach mixture cool slightly.
- Spread the peach topping evenly over the cooled cream cheese layer.
- In a small saucepan warm apricot jam and water until smooth, then brush the glaze over the peaches.
- Chill the pie in the refrigerator for at least 2 hours before serving.
Notes
- Use ripe, firm peaches for the best texture and sweetness
- Blind bake the crust thoroughly to prevent a soggy bottom
- Pie can be assembled a day in advance and stored covered in the refrigerator
- Leftover pie keeps well for up to three days when refrigerated