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Peaches and Cream Ale Pie

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Ingredients
  

  • One pie crust

For the cream layer:

  • 16 wt oz cream cheese
  • 2/3 cup white sugar
  • ½ tsp salt
  • 1 egg
  • 2/3 cup cream ale
  • 1 tsp vanilla extract
  • 2 tbs cornstarch
  • 2 tbs all purpose flour

For the peaches:

  • 1 ½ lbs peaches pitted and sliced
  • 2 tbs cornstarch
  • ½ cup sugar
  • 2 tbs butter
  • ¾ cup cream ale

Instructions
 

  • Preheat the oven to 325.
  • Roll the pie crust out on a flat surface, line a deep dish 9.5 inch pie pan, trim the excess.
  • In a blender or a food processor add the cream cheese, 2/3 cup sugar, salt, egg, 2/3 cup cream ale, vanilla, flour and 2 tablespoons cornstarch. Blend until smooth, pour into pie crust.
  • In a sauce pan over medium high heat, add the peaches, cornstarch, sugar, butter and cream ale. Simmer until thickened, about ten minutes.
  • Pour the peaches over the cream cheese.
  • Bake until the crust is golden brown and the edges of the filling has set but the center still jiggles when shaken, about 40 minutes.
  • Chill until set, about 4 hours.

Notes

This requires a very deep dish pie pan. 9 1/2 inches, 1.8 to 2 qt.
If you use a small pie pan you will have far too much filling.