Peach-Glazed Raspberry and Cream Cheese Pie
Raspberry pie with a peach glaze and a layer of cream cheese on the bottom. Serve topped with sweetened whipped cream.
- Serves: 1 person
- 1(9 inch) refrigerated unbaked pie crust
- 1cup crushed canned peaches
- ¾cup water, divided
- ¾cup white sugar, divided
- 2tablespoons cornstarch
- 1tablespoon lemon juice
- 1(8 ounce) package cream cheese, at room temperature
- 3cups fresh raspberries
Step 1Preheat the oven to 450 degrees F (230 degrees C).
Step 2Line a 9-inch pie plate with pie crust. Press crust firmly against sides and bottom and prick with a fork. Fold excess crust under and press together to form thick edge.
Step 3Bake in the preheated oven until light brown, 10 to 12 minutes. Remove and set aside.
Step 4Meanwhile, combine crushed peaches, 1/2 cup water, and 1/2 cup sugar in a saucepan over medium heat. Mix cornstarch into remaining 1/4 cup water in a small bowl; add to the peach mixture and stir until boiling. Boil until thick, about 5 minutes longer. Remove from the heat, stir in lemon juice, and set aside to cool.
Step 5Combine cream cheese and remaining 1/4 cup sugar in a medium bowl; beat with an electric mixer until smooth and creamy. Spread into the bottom of the cooled pie crust.
Step 6Place raspberries in a large bowl. Pour cooled peach glaze over top and toss gently to coat. Pour mixture onto cream cheese layer and spread gently to fill pie. Chill in the refrigerator until pie is set, at least 4 hours.