Serves: 8
Total Calories: 231

1 (15-ounce) package refrigerated pie crust (2 crusts)

FILLING
1/2 cup sugar
2 tablespoons cornstarch
1 to 2 teaspoon pumpkin pie spice
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1 (28-ounce) can peaches 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 margarine or butter

Allow crust pouches to stand at room temperature for 15 to 20 minutes.

Meanwhile, in medium bowl, combine 1/2 cup sugar, cornstarch, pumpkin pie spice, corn syrup, vanilla and peach slices mix well. Set aside.

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. In small bowl, beat sour cream and cream cheese until smooth. Gradually beat in hot egg mixture until well blended. Set aside.

Heat oven to 425°F. Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan. Spoon filling into crust-lined pan. Dot with margarine. Spoon topping mixture evenly over filling. Unfold second pie crust. Using floured 3-inch round cutter, cut out 8 circles from crust. Brush tops of circles with remaining 1 tablespoon reserved peach liquid. Arrange pie crust circles over topping.

Bake at 425°F. for 10 minutes. Reduce oven temperature to 350°F 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.

Nutrition Per Serving: Calories 510 Protein 5g Carbohydrate 68g Fat 26g Sodium 370mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 231
Calories from Fat: 73

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
08: Pies and Tarts
Almond Macaroon Cherry Pie
Apple Date Pie
Apple Nut Cookie Tart
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Apricot Coconut Cream Pie
Apricot Tea Tart
Buttered Rum Banana Pecan Pie
Caramel Candy Pie
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Cherry-Berry Pie
Chocolate Caramel Satin Pie
Chocolate Dream Pie
Chocolate Orange Layer Pie
Chocolate Silk Pecan Pie
Chocolate Swirl Coconut Almond Tart
Chocolate-Laced Apricot Walnut Tart
Coconut Fudge Crescent Tart
Coffee Crunch Chocolate Tart
Company's Coming Cashew Pie
Cranberry Cheesecake Tart
Cream Cheese Brownie Pie
French Silk Chocolate Pie
Frost-on-the-Pumpkin Pie
Fudge Crostata with Raspberry Sauce
Grandmother's Raisin Cream Pie
Lemon Cloud Pie
Lemon Luscious Pie
Luscious Almond Caramel Pie
Melba Streusel Pie
Mystery Pecan Pie
Open Sesame Pie
Orange Kist Coconut Cream Pie
Peacheesy Pie
Peanut Butter Luster Pie
Pecan Caramel Tart
Pennsylvania Dutch Cake and Custard Pie
Pineapple Blueberry Cream Tart
Pineapple Crunch Pie
Raspberry Angel Cream Pie
Strawberry Devonshire Pie
Taffy Apple Cheesecake Pie
Tangy Crescent Nut Tart
Taste o' Lemon Cream Tart
Toffee Dream Pie
Topsy Turvy Apple Pie
Vienna Chocolate Pie
White Chocolate Pecan Mousse Pie
Winter Fruit Pie