Fresh Peach Pie

My pictures turned out horribly, but you have to believe that this was SO SO good.  Another winner from Melanie.  This makes enough for two pies, but tonight I halved it easily and it turned out wonderfully.

2 pie crusts, baked
– – – – –
8 oz cream cheese, softened
1/2 cup powdered sugar
– – – – –
1/2 cup peaches
1/2 cup water
1/2 – 1 package knox gelatin softened in water
3 T cornstarch
3/4 cup sugar
2 T lemon juice
– – – – –
Combine the cream cheese and powdered sugar and spread in the bottom of two baked pie crusts.
Combine peaches,w ater, knox, cornstarch, sugar and lemon juice in a sauce pan. Cook until clear and thick.
Slice enough peaches to fill 2 pies (about 12-14 average sized peaches). Mix peaches and sauce and pour into pie shells.

2 pie crusts, baked

– – – – –

8 oz cream cheese, softened

1/2 cup powdered sugar

– – – – –

1/2 cup peaches

1/2 cup water

1/2 – 1 package knox gelatin softened in water

3 T cornstarch

3/4 cup sugar

2 T lemon juice

– – – – –

Combine the cream cheese and powdered sugar and spread in the bottom of two baked pie crusts.

Combine peaches,w ater, knox, cornstarch, sugar and lemon juice in a sauce pan. Cook until clear and thick.

Slice enough peaches to fill 2 pies (about 12-14 average sized peaches). Mix peaches and sauce and pour into pie shells.

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