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1
Preheat Oven to 425 degrees.
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2
PEACH MIXTURE.
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3
Drain peaches, reserving syrup.
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4
Combine peach slices, 1/2 cup sugar, corn starch, corn syrup, pumpkin pie spice and vanilla.
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5
CHEESECAKE TOPPING.
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6
Combine eggs, 1/3 cup sugar, lemon juice and 2 tablespoons peach syrup in small saucepan.
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7
Cook, until thick, stirring constantly over medium high heat.
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8
With an electric mixer, in a large bowl, blend together sour cream and cream cheese.
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9
Add hot mixture and beat until smooth.
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10
PIE CRUST.
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11
Combine flour& Salt.
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12
Cut shortening into flour mixture.
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13
Add peach syrup and stir with fork until mixture holds together.
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14
Roll out half of dough on a floured surface and fit into a 9 inch pie pan.
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15
Flute edges.
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16
Roll out remaining dough and cut into circles.
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17
Brush circles with some of the reserved peach syrup.
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18
ASSEMBLE PIE.
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19
Put peach mixture into pie crust.
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20
Dot with 2 tablespoons butter.
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21
Pour cheesecake topping over peaches.
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22
Arrange circles of pie dough on top of cheesecake topping with the syrup side up.
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23
Bake at 425 degrees for 10 minutes.
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24
Cover edge of crust with aluminum foil and lower heat to 350 degrees.
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25
Continue baking for 30-35 minutes or until crust is a deep golden brown.
