I love fresh peach pie. I LOVE fresh peach pie, and so does my family. If I say the word, “peach pie”  into the phone, the next sound I hear will be car tires screeching into my drive way. 

Peaches are at their best now, and this recipe will bring you to your knees.  I’ve had my share of peach pies, but I’ve never had one like this.  A friend of mine brought this peach pie to work several years ago.  Her mother made it with peaches from their tree.  We cut the pie into pieces to share and then eyed the extra piece like jackals. It was shameful. I wasted no time getting the recipe and now I’m giddy when peach season rolls around.  If you love peach pie, RUN to your local farmer’s market or fruit stand. 

   LAUNA’S FAMOUS FRESH PEACH PIE *( makes 2 pies)

• 2 pie crusts  baked according to package directions.

While the pie crusts are cooling, mix 8 ounces of cream cheese and  2/3 cups sugar with a hand mixer until smooth. Spread  the mixture on the bottom and sides of cooled pie shells. Next, fill each pie shell with approx. 3 cups of sliced/peeled fresh peaches.

Mix the following ingredients in a blender and bring them to a full boil in a sauce pan or microwave safe dish:

• 3/4 cup sugar
• 2-3 peaches
• 1/2 cup water
• 2 Tb. (heaping) cornstarch

When mixture is cooled, add 2 Tb. lemon juice, stir to combine and pour mixture over peaches. Whip one pint of whip cream, add sugar and vanilla to taste and spread on top of the pies.

*If you want to make a pie crust from scratch, this is my favorite recipe:

With a pastry cutter, cut together:

• 2 1/2 cups flour
• 1 tsp.salt
• 1 cup Crisco

Mix together:

• 1/4 cup water
• 1 egg
• 1 Tb. vinegar

Make a “trough” in the middle of the flour mixture, and pour water mixture inside.  With a fork, toss the flour to mix.  Gently finish mixing the crust with your hands. Do not over mix.  The crust will be flaky and delicious if you handle it as little as possible. Divide the dough in half into two “patties”.

Roll patties between two pieces of wax paper and roll out with a rolling-pin until they are the right size for your pie tins. Pull off one side of the wax paper and lay the pie crust over your tin.  Remove the other piece of wax paper and press into the pan. Pinch the edges along the rim or press down with a fork.  Prick the sides and bottom of the pan with a fork.  Bake at 425 degrees for about 10 to 12 minutes or until lightly browned

Thank you Launa! You’re a peach.