RECIPE: Peach Puff Pie

Recently we were vacationing in Michigan, and the farmers markets were overflowing with peaches. It's the season for peaches, and this is a super-easy pie that I whipped up with some extra peach filling I had that didn't fit in my traditional peach lattice pie I was baking. I didn't want to throw the extra peaches away, and I had extra pie crust from the scraps of my lattice crust, too. So this was a quick yummy made out of all my left overs! It was like I got two pies out of one baking day, really!

You can make your own filling, or just use peach pie filling from the store to top the pie. We enjoyed it warm with a little vanilla ice cream. A perfect summer treat!

Peach Puff Pie

1 9 " store bought pie crust dough

3 Tbsp. flour
3 Tbsp. sugar
2 eggs
splash of water or milk
1 tsp. vanilla extract
dash of salt
6-8 oz. softened cream cheese
1 cup peach pie filling with syrup


Unfold and pat the pie crust dough in a pie tin. It doesn't need to go all the way up the sides, but if you have enough dough to do so then do.

Preheat oven to 400˚. Bake the pie crust until just set and golden, about 10 minutes. Cool crust slightly while making the filling.

In a medium bowl, whisk the cream cheese with sugar, salt and vanilla until smooth. Add the eggs and splash of water or milk, and whip until thick and smooth. Add the flour, and whisk until smooth.

Pour the batter into the crust. Spoon the peaches and syrup over the top, evenly. Sprinkle the top with granulated sugar. Bake the pie for about 30 minutes, until puffed and golden. Serve warm.

Make your own pie filling:

1-2 peaches, depending on size, peeled, cored and sliced
1 Tbsp. brown sugar
1 Tbsp. sugar
dash of salt
1 tsp. lemon juice
1 tsp. orange juice
dash of almond extract
1/2 Tbsp. corn starch
1 tsp. butter

Macerate the peach slices for an hour. Drain the peaches, reserving the juice. SImmer the juice for about 5-10 minutes until reduced by 2/3rds. Swirl the butter into the juice, and pour the juice back into the sliced peaches. Toss with corn starch and dash of almond extract. Your pie filling is ready!



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