California Peaches & Crean Pie Courtesy Of: California Cling Peach Board California Peaches & Crean Pie Serves 8 389 mL or 14 oz Sysco Imperial peach slices in light syrup, drained 23-cm or 9-inch Deep dish frozen pie shell, unbaked 250 mL or 8 oz Cream cheese 125 mL or 125 1/2 cup Granulated sugar 125 mL or 125 1/2 cup sour cream 1 Egg 30 mL or 2 Tbsp All-purpose flour 2 mL or 1/2 tsp Almond extract 50 mL or 1/4 cup Brown sugar 1. Preheat oven to 425° F (220° C). Thaw shell at room temperature for 10 minutes. Meanwhile, beat cream cheese with sugar until smooth and creamy, scraping down sides as needed. Beat in egg, then sour cream, flour and almond extract.
2. In a single layer arrange peaches in a circular fashion. Scrape cream cheese mixture over peaches and smooth as best you can. Bake pie on bottom shelf of preheated oven for 15 minutes. Reduce oven temperature to 350° F (180° C) and continue to bake until filling is just set, 25 to 30 more minutes (don’t worry if filling cracks). Cool completely on a rack.
3. Just before serving, preheat broiler. Sprinkle filling evenly with brown sugar. Place under broiler until sugar melts – watch carefully as it can burn quickly.