Fresh Okanagan Peach Pie

It is hard to decide what is my favourite summertime pie is but without question, fresh peach pie is up there at the top.  Okanagan peaches are grown a few hours away and every summer we wait with anticipation for the first loads of peaches delivered to our local markets.  

If you have never had a fresh peach pie, try this one because nothing goes better together than peaches and cream.  It tastes like summertime! 

• 1 9 inch deep dish baked pie shell  (cooled)

Peach Filling

• about 6 ripe peaches
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water

Cream Filling

• 1 cup softened cream cheese (light or regular)
• 1/2 cup icing/powdered sugar
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 packet whipping cream stabilizer (Dr. Oetker)  or 1 tablespoon vanilla instant pudding

1. Peel peaches and put 2 peaches into a food processor to mash or mash very well with a potato masher.
2. Measure mashed peaches to make about 1 cup. (mash part of another peach if necessary)
3. Combine mashed peaches, cornstarch, sugar and water in a microwave safe bowl.  Heat until bubbly.  Alternately, stir together ingredients in a medium pot, stir over medium heat until it is thickened and beginning to simmer. 
4. Remove from heat.  Add the remaining peaches.  Set aside to come to room temperature.
5. Beat together, softened cream cheese, icing sugar and vanilla until smooth.  Add unwhipped whipping cream and whipping cream stabilizer or instant pudding and beat together with a mixer until thick and creamy.  
6. Set aside 1/2 cup cream cheese mixture for garnishing the pie. 
7. Line the bottom and sides of pie shell with the remaining cream cheese mixture.  
8. Once the peach filling has completely cooled, pour the peach filling into a strainer over a bowl to remove about 1/2 cup of excess sauce.  (Refrigerate the extra sauce to serve with scones and cream.)
9. Garnish the top of the pie by filling a piping bag with a large star tip. 
10. Refrigerate a few hours until serving time.  

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