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Peach-Glazed Raspberry and Cream Cheese Pie
Peach-Glazed Raspberry and Cream Cheese Pie
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
280 minutes
Indulgent chilled pie with creamy cheesecake layer topped with tangy raspberry and peach glaze.
Ingredients:
  • 1 (9 inch) refrigerated unbaked pie crust
  • 1 cup crushed canned peaches
  • 0.75 cup water, divided
  • 0.75 cup white sugar, divided
  • 1 tablespoon lemon juice
  • 1 (8 ounce) package cream cheese, at room temperature
  • 3 cups fresh raspberries
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • Place a 9-inch pie crust into a pie plate, pressing it firmly against the sides and bottom. Use a fork to prick holes in the crust. Fold any excess crust under and press it together to create a thick edge.
  • Bake in the preheated oven until golden brown, for about 10-12 minutes. Then, remove and let it cool.
  • In a saucepan over medium heat, mix crushed peaches, water, and sugar. In a small bowl, combine cornstarch with remaining water, then add to the peach mixture. Stir until boiling and let it thicken for about 5 minutes. Take off the heat, mix in lemon juice, and allow it to cool.
  • In a medium bowl, blend cream cheese and the remaining 1/4 cup of sugar until smooth and creamy using an electric mixer. Spread the mixture into the cooled pie crust.
  • In a large bowl, combine raspberries and pour over the cooled peach glaze. Gently toss to coat. Spread the mixture onto the cream cheese layer evenly. Refrigerate until the pie sets, for at least 4 hours.

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