We bought some lovely peaches yesterday. Of course, this recipe calls for canned peaches, but you could use fresh peaches. I am afraid though, that the peaches we got yesterday are totally unsuitable for anything other than wanton fresh peach enjoyment. That is really too bad though…because this is an excellent retro dessert recipe.
Peach Cheese Pie Mrs. T. J. Eby, Jr.
Crumb Crust: Roll 16 graham crackers into crumbs. Add 3 T. sugar, 1/3 c. melted butter. Bake 350° 10 minutes.
Filling:
3-3 oz. packages cream cheese
1/3 c. milk
1/3 c. sugar
2 eggs.
1/4 t. vanilla
2 c. canned cling peaches, drained
Blend cream cheese and milk. Add sugar, eggs and vanilla, beat with rotary beater until smooth. Place peach slices in pie shells. Pour cheese mixture over peaches; bake 350° –20 minutes. If desired, garnish top with additional peach slices and dust with nutmeg.
