This fresh peach pie is very easy to make. Sweet and tangy peaches combined with frosty cream spread on top of soft and crumbly homemade gluten free graham cracker crust. Umm… summer is calling.
Adapted from Dry Creek Peach and Produce:
- Baked and cooled gluten free graham cracker crust
- 1 package 8 oz. cream cheese set out to room temperature
- 3/4 cup sugar
- ¼ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
- 5 ripe peaches; peeled, pitted and sliced
Whip cream cheese and ½ cup sugar in a small bowl. Spread this mixture over base of baked and cooled pie crust.
Blend remaining sugar, orange juice, lemon juice, cornstarch and half cup peaches until smooth. Pour blended ingredients into sauce pan and heat over medium until slightly thickened. Add the remaining fresh peaches to coat. Let mixture cool.
Use a fork to arrange peach slices along the rim. Repeat until pie is covered with peaches in the shape of a flower. Pour the sauce on top. Cool in fridge for a few hours before serving. Enjoy!