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Peachy Creamy Cheese Pie

Pastry for 9-inch double crust pie (see recipe)

Filling:
1/2 cup sugar
2 tablespoons cornstarch
1 to 2 teaspoons pumpkin pie spice
2 tablespoons light corn syrup
2 teaspoons vanilla
1 (28-ounce) can peach slices, drained, reserving 3 tablespoons liquid

Topping:
1/3 cup sugar
1 tablespoon lemon juice
2 eggs, slightly beaten
1/2 cup dairy sour cream
1 (3-ounce) package cream cheese, softened
2 tablespoons butter or margarine

1. Prepare pastry. Chill half the dough; line a 9-inch pie plate with remaining dough; chill.
2. In medium bowl combine 1/2 cup sugar, cornstarch, pumpkin pie
   spice, corn syrup, vanilla and peach slices; mix well. Set aside.
3. In small saucepan, combine 2 tablespoons of the reserved peach liquid, 1/3 cup sugar, lemon juice and eggs; mix well. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove from heat.
4. In small bowl, beat sour cream and cream cheese until smooth. Gradually beat in hot egg mixture until well blended. Set aside.
5. Preheat oven to 425*F (220*C).
6. Spoon filling into prepared pie shell. Dot with butter. Spoon topping mixture evenly over filling.
7. Roll out pastry for top crust. Using floured 3-inch round cutter, cut out 8 circles. Brush tops of circles with remaining 1 tablespoon reserved peach liquid. Arrange pie crust circles over topping.
8. Bake for 10 minutes. Reduce oven temperature to 350*F (175*C); bake an additional 35 to 40 minutes or until crust is golden brown. Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool. Store in refrigerator.

Makes 8 servings.

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