Preparation / Directions:
Allow crust pouches to stand at room temperature for 15 to 20 minutes.
Meanwhile, in medium bowl combine 1/2 cup sugar, cornstarch, pumpkin pie
spice, corn syrup, vanilla and peach slices; mix well. Set aside.
In small saucepan, combine 2 tablespoons of the reserved peach liquid, 1/3
cup
sugar, lemon juice and eggs; mix well. Cook over medium heat until mixture
thickens and boils, stirring constantly. Boil 1 minute. Remove from heat.
In small bowl, beat sour cream and cream cheese until smooth. Gradually beat
in hot egg mixture until well blended. Set aside.
Heat oven to 425 F. Prepare pie crust according to package directions for
one-crust filled pie using 9-inch pie pan. Spoon filling into crust-lined
pan. Dot with margarine. Spoon topping mixture evenly over filling. Unfold
second pie crust. Using floured 3-inch round cutter, cut out 8 circles from
crust. Brush tops of circles with remaining 1 tablespoon reserved peach
liquid. Arrange pie crust circles over topping.
Bake at 425 F. for 10 minutes. Reduce oven temperature to 350 F; bake an
additional 35 to 40 minutes or until crust is golden brown. Cover edge of
pie
crust with strips of foil after 15 to 20 minutes of baking to prevent
excessive browning. Cool. Store in refrigerator.
8 servings
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