Rock Creek Lake Fresh Peach Pie – a delicious recipe with cream cheese, sugar, peaches, orange juice, cornstarch, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375u00b0 regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.
2
Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.
3
In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
4
Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.
5
Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.
469
kcal
Calories
17
g
Fat
79
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 package (8 oz.) cream cheese, at room temperature, 1 1/4 cups sugar, 6 1/2 cups sliced peeled firm-ripe peaches (about 4 lb.), 3/4 cup orange juice, and more.
Yes, Rock Creek Lake Fresh Peach Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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