MINNEAPOLIS - Need a simple but super-delicious dessert? Try this blue ribbon winning recipe for Peaches & Cream Party Pies. It's from Kathryn Irvin of Maplewood, who won first place at the 2012 Pillsbury Pie Crust "Pie Baking Championship" at the Minnesota State Fair.
Peaches & Cream Party Pies
1 box Pillsbury Refrigerated Pie Crusts (2 crusts, softened as directed on box)
1 (8 oz) package cream cheese (at room temperature)
1 (14 oz) can sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
4 fresh peaches, divided
1/4 cup brown sugar
Mint leaves (optional)
Heat oven to 450 degrees F. Cut pie crusts in approximately 3 1/2-inch circles (use round cookie cutter). Each crust yields 7-8 circles. Place each pie crust circle in ungreased mini muffin tin. Press firmly against bottom and sides. Flute and shape top like flower petals. Prick bottom (of each) with fork. Bake 8-9 minutes or until light brown. Cool before filling. With electric mixer, cream the cream cheese until light and fluffy (3-5 minutes). Turn the mixer on low speed and slowly add condensed milk. Stir in lemon juice, vanilla and two finely diced peaches. Spoon mixture into baked pie shells. Place shells in refrigerator for two hours (or overnight) until well chilled and set. Slice remaining two peaches. Top pies with peach slices and lightly sprinkle top with brown sugar. Add mint leaf (optional). Yields 14-16 party pies.
(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)