Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

From an old issue of House and Garden magazine that I was browsing through. Haven't tried it yet, but want to soon!

Ingredients Nutrition

  • 1 pre-baked 9-inch pie shell
  • 8 ounces cream cheese, room temperature
  • 34 cup sugar
  • 14 cup orange juice
  • 3 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 6 cups peaches, peeled, pitted and sliced


  1. Combine cream cheese and 1/2 cup sugar in a small bowl. Spread mixture over bottom of baked and cooled piecrust.
  2. Place remaining sugar, orange juice, 2 tablespoons lemon juice, cornstarch, and 1/2 cup peaches in a blender and blend until smooth. Heat in a saucepan over medium heat until slightly thickened.
  3. Toss remaining peaches with remaining lemon juice and set aside.
  4. Add peaches to cooked mixture and stir to coat. Let mixture cool.
  5. With slotted spoon, scoop up peaches and place in piecrust. Refrigerate for a couple of hours before serving.
Most Helpful

5 5

WOW!! What a great flavor!! I think I'd increase the Cornstarch to 1-1/2T. Just a bit too runny and you could always tweek it with OJ if too thick. This is definitely a keeper.

5 5

This is a recipe that makes your favorite peach a real star! I used a shortbread crust, which worked great. I really love the recipe, but if you don't use a good fresh peach, don't be disappointed with the results.

5 5

Love the fact that the peaches have not been cooked! Delicious with a dollop of whipped cream. I had this for breakfast! Thank you Michelle! Made for Australian Recipe Swap 2007.

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