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Peach Cheese Pie

From Lynne Wilson

Preheat the oven to 400°F. Crust Prepare a 10-inch graham cracker crust, adding ¼ tsp. ground nutmeg to the crumbs. Bake the crust at 400°F for 6 minutes. Remove from the oven and let cool slightly before filling. Turn down the oven to 350°F.


1 lb. cream cheese, softened
2 eggs
¼ cup flour
1 cup sugar (less for very sweet peaches)
1½ cups peaches, peeled and mashed (leave some texture)
2 Tbsp. peach brandy (optional)

Peach Glaze (optional)

2 Tbsp. cornstarch
½ cup peach jam
½ cup water
3 peaches, peeled and sliced


Using an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating after each addition until very smooth. Beat in the flour, then gradually beat in the sugar. Stir in the mashed peaches and the brandy. Pour the mixture into the crust. Bake at 350°F for about 45 minutes or until set. Cool and top with peach glaze.

Mix the cornstarch, jam, and water in a 2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil for about 2 minutes, stirring, until the mixture appears less cloudy. Be careful not to burn it. Remove the pan from the heat and stir in the peaches. Return to the heat and cook the peaches until they begin to soften – 2 to 3 minutes. Again, make sure it doesn’t burn. Remove from the heat and cool to lukewarm. Using a fork, arrange the peach slices on the pie. Spoon the glaze over the top of the pie to cover lightly. Refrigerate the pie until chilled.