| 1 | Note: you can use up to ?cup more fresh peaches if needed for this recipe. |
| 2 | Mix the peach and cornstarch and set aside. |
| 3 | Cook the cream cheese and sour cream until it thickens, stirring constantly. |
| 4 | Mix the eggs, juice and sugar in a mixer bowl. |
| 5 | Add the cheese mixture and beat until cool. |
| 6 | Arrange the peaches in the unbaked pie crust. |
| 7 | Pour the filling over the peaches. |
| 8 | Sprinkle with the cinnamon. |
| 9 | Bake in a preheated 425 °F. |
| 10 | Oven for 10 minutes and then at 350 °F. |
| 11 | For about 30 to 35 minutes. |
| 12 | Cover with a sheet of foil to retard browning if necessary. |
| 13 | Note: this pie may be made with a double crust. |
| 14 | Just follow the directions the same as for a single pie crust. |
| 15 | Cover with a lattice or regular top crust over the pie filling |
