Directions:
- With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.
- Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.
- In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
- Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.
- Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1606.96 Kcal (6728 kJ) | ||
| Calories from fat | 86.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.64g | 15% | |
|---|---|---|---|
| Cholesterol | 31.19mg | 10% | |
| Sodium | 99.35mg | 4% | |
| Potassium | 3924.51mg | 84% | |
| Total Carbs | 384.52g | 128% | |
| Sugars | 309.68g | 1239% | |
| Dietary Fiber | 36.6g | 146% | |
| Protein | 21.7g | 43% | |
| Vitamin C | 243.8mg | 406% | |
| Calcium | 162.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 70.75 Kcal (296 kJ) | ||
| Calories from fat | 3.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 15% | |
|---|---|---|---|
| Cholesterol | 1.37mg | 10% | |
| Sodium | 4.37mg | 4% | |
| Potassium | 172.78mg | 84% | |
| Total Carbs | 16.93g | 128% | |
| Sugars | 13.63g | 1239% | |
| Dietary Fiber | 1.61g | 146% | |
| Protein | 0.96g | 43% | |
| Vitamin C | 10.7mg | 406% | |
| Calcium | 7.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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