Rock Creek Lake Fresh Peach Pie Food
ROCK CREEK LAKE FRESH PEACH PIE
A friend of mine shared this with me. I believe she said she found it in Southern Living. She made two pies out of this, although the recipe states one pie. That would cut the calories in half! Admittedly, I stuffed it all into one deep crust and even then it was almost too much. Delicious.
Provided by mapaklenk
Categories Pie
Time 34m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese and the 1/2 cup sugar substitute until smooth. Spread evenly over bottom of cooled pastry.
- In blender or food processor, whirl 1 cup peach slices, 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into saucepan and cook and stir over medium high heat until mixture boils and thickens, about 4 minutes.
- Remove from heat and stir in lemon juice.
- Stir remaining 5 1/2 cups sliced peaches into hot peach glaze and mix to coat. Let cool until tepid, about 25 minutes, then spread over cream cheese mixture in crust.
- Chill until firm enough to cut, at least 3 hours.
Nutrition Facts : Calories 405, Fat 17.8, SaturatedFat 8.1, Cholesterol 31.2, Sodium 201.5, Carbohydrate 59, Fiber 3, Sugar 41, Protein 5.2
ROCK CREEK LAKE FRESH STRAWBERRY PIE
A unique strawberry pie adapted similar to the one served at Rock Creek Lake Resort in northern California. Resort owner Sue King's pies are famous to the locals, and her pies have even been written about in Sunset Magazine! Fresh strawberries in a glaze are spooned over a baked pie crust covered in sweetened cream cheese. Can also substitute peaches for strawberries and use orange juice to make peach pie, Rock Creek-style.
Provided by SUUNKISSED
Categories Desserts Pies Fruit Pies Strawberry Pie Recipes
Time 3h40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie pan; prick with a fork in 1-inch intervals.
- Bake pie crust in the preheated oven until golden, 15 to 20 minutes. Cool completely on a rack.
- Beat cream cheese and 1/2 cup sugar in a bowl until smooth; spread evenly over cooled bottom of pie crust.
- Blend 1 cup strawberries, 3/4 cup sugar, strawberry juice, and cornstarch in a blender until smooth. Transfer to a 3-quart pan over medium-high heat. Cook and stir until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
- Stir remaining 5 cups strawberries into the hot strawberry glaze; mix to coat. Let cool until tepid, about 25 minutes. Pour onto cream cheese layer in pie crust. Chill until set and firm enough to slice, at least 3 hours and up to 1 day.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 56.9 g, Cholesterol 30.8 mg, Fat 17.7 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 8 g, Sodium 201.6 mg, Sugar 38.6 g
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- With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.
- Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.
- In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
- Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.
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