Peaches and Cream Pie

This creamy Peaches and Cream Pie has a crunchy brûlée-type topping.

Yield: 8 servings

Ingredients

• 1 (9 inch) deep dish frozen pie shell, unbaked
• 1 (8 ounce) block cream cheese (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 egg
• 2 tablespoons all-purpose flour
• 1/2 teaspoon almond extract
• 1 (14 ounce) can sliced California Cling Peaches, very well drained
• 1/4 cup brown sugar

Instructions

1. Heat oven to 425 degrees F. Thaw shell at room temperature for 10 minutes.
2. Meanwhile, beat cream cheese with sugar until smooth and creamy, scraping down sides as needed. Beat in egg, then sour cream, flour and almond extract.
3. In a single layer arrange peaches in a circular fashion. Scrape cream cheese mixture over peaches and smooth as best you can.
4. Bake pie on bottom shelf of preheated oven for 15 minutes.
5. Reduce oven temperature to 350 degrees F and continue to bake until filling is just set, 25 to 30 more minutes (don’t worry if filling cracks).
6. Cool completely on a rack.
7. Just before serving, preheat broiler.
8. Sprinkle filling evenly with brown sugar. Place under broiler until sugar melts – watch carefully as it can burn quickly. Cool.