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Jul 6, 2009 06:36 PM

Looking for peach pie recipe

I'm making a peach pie with graham cracker crust, fresh sliced peaches and a glaze. I was thinking a base at the bottom made with cream cheese would be good. Any ideas?

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  1. I make a strawberry pie with a cream cheese layer (plain, room temp and whipped), and the recipe can also be made with peaches (i've never tried it, but the friend who shared the recies said the peach version is just as yummy). You've inspired me to drag the recipe out and give the peach version a try!

    1. Thanks! You just confirmed that I've probably had this before, and that's why the idea keeps popping in my head. I think the tartness of the cream cheese would be a nice contrast, plus a different texture. Do you whip anything into it?

      5 Replies
      1. re: inagail

        Nope, just plain ole' cream cheese... which is a nice balance to the strawberry part which has more than a smidge of sugar!

        1. re: inagail

          some of the recipes i've seen call for a little powdered sugar blended into the cream cheese (usually about 1 teaspoon of sugar per ounce of CC), and occasionally a little vanilla or lemon zest for added flavor.

          1. re: goodhealthgourmet

            Ooooh, that sounds good too! You gotta love this site. It's the next best thing to talking to your neighbors, and it takes a fraction of the time. ; )

            1. re: inagail

              and you don't have to figure out a polite/diplomatic way to get rid of them when they've overstayed their welcome! ;)

            2. re: goodhealthgourmet

              Couldn't find peach glaze ANYWHERE! And beings that that is my boyfriend's favorite part of the pie, I had to make my own. I googled "peach glaze" and found a great recipe on cooks. com for the whole pie, glaze included. Used a homemade graham cracker crust, and loved it! So did my boyfriend! : )

              PS: didn't blend the whipped cream into the cream cheese, increased the cream cheese to 4 oz, and reduced the sugar to about 2 Tbs.