Fresh Peach Pie

'Tis the season for peaches! We've always wanted a peach tree of our very own, so after buying our first home last year, that's one of the first things we put in. So far we've had one come to full ripeness (and it was delicious!), and we have a few more coming in. We would have more, except that our 3-tear-old daughter came in shortly after the tree was planted with a handful of blossoms in her hand. "Look Dad, I picked you some beautiful flowers!" :)

Since it will be a few years until we hopefully have those all-you-can-eat peaches we so desire, we went peach picking on Saturday. This peach pie was one of the results and is definitely a keeper!

Ingredients
1 pre-baked pie crust (try my favorite recipe here!)
4 large peaches, peeled and sliced
1 tablespoon lemon juice
3/4 cup sugar (divided use)
3 tablespoons cornstarch
2 tablespoons butter
1/4 teaspoon salt

Topping:
1 cup heavy whipping cream
1 (4 oz) package cream cheese, softened
2 TB powdered sugar

Instructions:
Combine sliced peaches with 1/4 cup of sugar and 1 tablespoon lemon juice.  Cover and let stand for 1 hour.  Drain peaches and add water to juice to make 1 cup.

Mix the cornstarch with remaining 1/2 C sugar and blend with juice in sauce pan.  Bring the mixture to a boil and stir constantly until thick. Remove from heat and add butter and salt. Cool slightly, then fold into peaches and pour into baked pie shell.  Refrigerate until chilled.

For the topping, mix the softened cream cheese with the powdered sugar. Whip the cream until thickened and then add in the cream cheese mixture. Spread over the pie and enjoy!

Adapted from here.