Oh man you just might make this recipe over and over its so good! Enjoy this fresh scrumptiousness!
2 precooked and cooled pie crusts
8-10 peaches depending on size, you will want 9 cups sliced peaches
3 Tbl ascorbic acid
12 oz cream cheese, set it out before starting to warm up
1 cup powdered sugar, divided
1 pint heavy cream, divided
1 tea clear vanilla
2 c water
1 c sugar
6 Tbl cornstarch
Blanch peaches by dipping them into boiling water for ten seconds. Then place them in a bowl and take them to the sink. Run a little cool water over them and slip off the skins. Slice peaches and put into a bowl. Shake ascorbic acid over the top and fold peaches to mix and spread the ascorbic acid over all the peaches. This will make it so your peaches stay bight and colorful.
Next mix the cream cheese with 1/2 cup of the heavy cream. Also mix in 1/2 cup of the powdered sugar. When this mixture is mixed and smooth spread it into the bottom of the cooled pie crusts.
In a saucepan add the glaze ingredients; water, sugar, & cornstarch. While beginning to heat whisk the ingredients. In just a little bit of time the sugar will dissolve and the mixture will become thick and clear. Turn the heart off and let it cool just a little. You don't really want to pour boiling liquid over the peaches but if you let it set too long then clumps will form. Let it rest at room temperature for about 4 minutes. Then you can pour over the peaches and gently fold into the fruit. Then add the fruit to the pies and refrigerate to set.
Whip the rest of the heavy cream with the rest of the powdered sugar and vanilla. Top the pies with the whipped cream when you are ready to serve!