We had the best peaches of the season this last weekend and with it came the best peach pie of the season. 
Where did these peaches come from? Washington and no, you can’t get your hands on them at any local grocery store, but I am sure in the next few weeks there will be peach trees ripening and fruit stands full of beautiful peaches. We love a good cooked peach pie, but this fresh one was fantastic.
Fresh Peach Pie
Graham Cracker Crust:
15 graham crackers, crushed
¼ cup butter melted
½ cup butter, melted
Combine ingredients in food processor and pulse until well combined and toughly crushed. Press into pie shell and place in freezer or refrigerate.
Filling:
8 ounces cream cheese, room temp
½ cup powder sugar
1 ½ cups heavy cream
1 tablespoon vanilla
¼ cup sour cream
In large mixing bowl add cream cheese mix until smooth; add heavy cream slowly while mixing until thick and creamy. Add sugar, vanilla, and sour cream mix until combined. Make sure to scrap down sides of bowl while mixing. Pour into pie shell and place back in the refrigerator.
Topping:
2 peaches, peeled and pitted
4 peaches, peeled and sliced
½ cup sugar
2 tablespoons corn starch
1 ½ cups water
In a blender combine all ingredients. Blend until all lumps are removed and mixer is smooth. Place in medium sauce pan and bring mixture to a boil while stirring so not to burn. When mixture is opaque and thickened place in refrigerator to cool, when mixture has cooled add remaining sliced peaches and place on top of pie. Serve cold.
