Hometown Get-Togethers - Candace Floyd [72]
3. Place the sweet potatoes in a large bowl. Beat until well mashed with a mixer at medium-high speed. Add the sugar, butter, nutmeg, cinnamon, and vanilla to the potatoes alternately with the evaporated milk. Beat until smooth.
4. Add the egg yolks and beat until incorporated. Pour the filling into the piecrusts. Bake for 40 to 50 minutes, until the pies are firm. Cover the crusts with foil if they begin to brown too much.
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TIPS FROM OUR TEST KITCHEN: This recipe may be halved easily.
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Cheesy Peachy Pie
Dana Andrews, Sault St. Marie, Michigan
Serves 6 to 8
“The place where I work is known for the tasty treats we have at our potlucks. We have a potluck once a month, and it’s a fun and appetizing get-together. Everyone’s favorite dish is always my Cheesy Peachy Pie.”
CRUST
2 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable shortening
2 tablespoons butter
One 15-ounce can sliced peaches, packed in heavy syrup
PEACH FILLING
½ cup sugar
3 tablespoons cornstarch
2 tablespoons light corn syrup
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
1 tablespoon butter
CHEESECAKE FILLING
One 3-ounce package cream cheese, softened
½ cup sour cream
2 eggs
1/3 cup sugar
1 tablespoon lemon juice
1. Preheat the oven to 425°F.
2. To prepare the crust, combine the flour and salt in a large bowl. Cut in the shortening and butter until the mixture has the texture of peas. Drain the peaches and reserve the syrup. Sprinkle 6 to 7 tablespoons of the syrup over the mixture and stir with a fork until the dough holds together. Reserve the remaining syrup for Cheesecake Filling.
3. Roll out half of the dough on a floured surface to a circle 1½ inches larger than an inverted 9-inch pie plate. Fit the dough into the plate. Roll out the remaining dough.
4. To prepare the peach filling, combine the peaches, sugar, cornstarch, corn syrup, pumpkin pie spice, and vanilla in a large bowl; mix well. Pour into the pie plate and dot with the butter.
5. To prepare the cheesecake filling, combine the cream cheese and sour cream in a small bowl; mix until smooth. Combine the eggs, sugar, lemon juice, and 2 tablespoons peach syrup in a small saucepan. Cook over medium heat for 4 minutes, or until thick, whisking constantly. Stir in the cream cheese mixture and whisk until smooth. Pour on top of the peach filling.
6. Cover the top of the pie with the remaining crust. Make slits in the top crust. Bake for 10 minutes. Reduce the oven temperature to 350°F. Bake for 35 minutes, or until golden brown.
List of Contributors
Ableidinger, Dorothea New Prague, Minnesota
Adams, Janice Jefferson, Wisconsin
Andrews, Dana Sault St. Marie, Michigan
Arnold, Elaine Altus, Oklahoma
Bagley, Betty Athens, Tennessee
Baumgartner, Elda Rossiter, Pennsylvania
Bazor, Sylvia Covington, Tennessee
Berry, Margee Trout Lake, Washington
Bertaccini, Albert & Julia Old Forge, Pennsylvania
Bier, Linda Hannibal, Missouri
Biggs, Phyllis Dobson, North Carolina
Bilke, Mary Eagle River, Wisconsin
Bonsall, Judith Hillsdale, Michigan
Bornemann, Stacey Center, North Dakota
Bosch, Ethan Clarion, Pennsylvania
Boutin, Cheryl Willcox, Arizona
Bradford, Joe Sea Island, Georgia
Bradley, Denise Bowling Green, Kentucky
Breedlove, Virginia Wharton, Texas
Brintle, Sue Mount Airy, North Carolina
Brody, Josephine Donora, Pennsylvania
Brown, Pauline Chinquapin, North Carolina
Bruere, Carole Albuquerque, New Mexico
Bullen, Mary Gibsonia, Pennsylvania
Burkett, Stephanie Chico, California
Campanelli, Maria New Bern, North Carolina
Carlson, Lois Palisade, Minnesota
Carlsten, Libby Los Alamos, New Mexico
Carrion, Jill St. Cloud, Florida
Carter, Carlene Lincoln, Illinois
Chapman, Barbara Casper, Wyoming
Chitwood, Helen McKinleyville, California
Christofferson, Jan Eagle River, Wisconsin
Clonch, Dorothy Hopkinsville, Kentucky
Clouse, Judy Golva, North Dakota
Cochran, Betty West Danville, Vermont
Cooper, Janice Argos, Indiana
Coverston, Dorothy Coeur d’Alene, Idaho
Crawford, Anne Auburn, Kentucky