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Makes One 9-inch Pie 8 Servings9-inch Classic CRISCO Double Crust 1 egg white, lightly beaten Granulated sugar 1/2 cup sliced natural almonds 2 teaspoons butter or margarine 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 teaspoon vanilla 1 cup whipping cream, whipped 3 -1/2 cups sliced, peeled peaches * (about 2 pounds or 5 to 6 medium), divided 1 tablespoon lemon juice 1/2 cup granulated sugar 2 tablespoons cornstarch For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate; set aside. Roll out second half and cut out small leaf shapes using cookie cutter. Place around edge of pie crust. Brush with egg white; sprinkle with granulated sugar. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinkage. Cover with plastic wrap and freeze 10 minutes. Heat oven to 425ºF. Remove plastic wrap and bake pie crust 10 to 15 minutes or until lightly browned. Cool. INCREASE OVEN TEMPERATURE TO 450ºF. For nut layer, place nuts and butter in baking pan. Bake at 450ºF until golden brown, stirring often. Cool. Sprinkle nuts over bottom of cooled baked pie crust. For filling, combine cream cheese, confectioners' sugar and vanilla in medium bowl. Beat at medium speed of electric mixer until well blended. Fold in whipped cream. Spoon over nuts in pie crust. Refrigerate 1 hour. For topping and glaze, combine 1-3/4 cups peaches and lemon juice in blender. Blend until well mixed. Combine granulated sugar and cornstarch. Add to blender. Blend to mix. Pour mixture into small saucepan. Cook and stir on medium heat until mixture thickens and boils. Boil 1 minute. Remove from heat. Cool. Arrange remaining 1-3/4 cups peach slices on top of pie. Spoon glaze over peaches. Refrigerate until firm. *Use 1 bag (20 ounces) frozen unsweetened freestone peach slices if fresh peaches are not available. Use half of package for glaze and half for topping. |
