Peach Pie

This pie is delicious and very simple to make.
I just received a bushel basket of peaches and a large box of pears! I will be making and posting things to do with both.

Love this time of year!

Autumn is by far my favorite; I can hardly wait for cool nights, harvest moons, and brilliantly colored leaves!

Pie Crust
2 C. flour (remove 1/3 C. set aside)

1 tsp. salt

1/2 C. shortening

1/2 C. butter

1/3 C. ice water

Preheat oven to 400*.  Mix flour, salt, shortening, and butter with a pastry blender.  Mix the reserved flour with the ice water then stir into the flour/shortening mixture till just combined.

Roll out 2 crusts and line two pie tins.  Pierce crusts with fork. Place in freezer for 20 minutes.  Bake for 10-12 minutes. 

Glaze

2 Tblsp. corn starch

6 Tblsp. Tang

1/2 C. sugar

1 & 1/3 C. water

2 tsp. lemon juice

Boil ingredients together stirring constantly for one minute.  Set aside to cool.

Filling

8 ounces softened cream cheese

1/2 C. powdered sugar

8 ounces thawed Cool Whip

Mix cream cheese and sugar till smooth.  Fold in Cool Whip.  Spread mixture into cooled crusts.

Slice 4 large peaches and arrange on top.  Place 3/4 C. blueberries on top as well.  Drizzle with glaze.