Peaches and Cream Pie
Edible Bling By Kendee
I've combined my favorite things and now I have a new favorite summertime pie!
1 baked pie crust shell
1 recipe of fruit dip (only need part)
Make pie crust shell and bake according to instructions. Let cool.
Make fruit dip and allow to set in the fridge.
Peel and slice peaches. Sprinkle with sugar to taste. Add a little lemon juice to keep them looking fresh. Set aside. Stir every so often to be sure the sugar is dissolving. I prefer my peaches at room temperature, because I think it makes them sweeter, so I prepare my peaches about 30 minutes before serving and let them sit out.
I like my crust crisp, my fruit dip cold and my peaches room temperature so this is what I do...
Just before serving, assemble your pie. Fill the pie shell about half way with fruit dip - or according to your taste - and then top with fresh sweetened peaches. I spoon the peaches on to the pie so all the liquid is left behind and won’t make my pie soggy. Serve immediately.
If using the pie crust and fruit dip recipes listed above, it would be easiest to make 2 pies.