We had our first peach pie of the season last night, so I thought that I would share it with everyone again.
Glaze:
3 T Corn Starch
9 tsp Tang
3/4 C Sugar
2 C Water
3 tsp lemon juice
*Whisk together dry ingredients and add water/lemon juice. Bring to a boil stirring occasionally. Boil for 1 min, and then cool until needed below.
Filling:
8 oz Cream Cheese
1/2 C Powder Sugar
8 oz Cool Whip
*Mix ingredients and spread into 2 cooled baked pie shells.
Top with sliced fresh peaches until covered or heaping. Drizzle cooled sauce over the top and refrigerate until serving.
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