---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Peacheesy Pie
 Categories: Pies, Desserts
      Yield: 8 servings
 
     15 oz Pkge. pie crusts                    1 t  Flour

----------------------------------FILLING----------------------------------
    1/2 c  Sugar                               2 T  Light corn syrup
      2 T  Cornstarch                          2 t  Vanilla
  1 1/2 t  Pumpkin pie spice                  28 oz Can peach slices, drained

----------------------------------TOPPING----------------------------------
    1/3 c  Sugar                             1/2 c  Dairy sour cream
      1 T  Lemon juice                         2 T  Margarine or butter
      2 ea Eggs, slightly beaten               3 T  Peach juice liquid
      3 oz Pkg. cream cheese, softened    
 
  Allow both crust pouches to stand at room temperature for 15 to 20
  minutes. Meanwhile, in medium bowl, combine all filling ingredients,
  saving out 3 tablespoons (or more) of the peach juice; 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, stirring constantly. Remove from heat. In small bowl,
  beat cream cheese and sour cream until smooth. Gradually beat in hot egg
  mixture until well blended. Heat oven to 425F.
  
  Prepare 1 pie crust according to package directions for filled one-crust
  pie using 9-inch pan. This usually means just putting the bottom crust
  in the pan, without baking it first.
  Spoon peach filling into pie crust-lined pan (use all the peaches, and just
  enough juice so that it covers the peaches but leaves room for the cream
  cheese topping).  Dot with margarine. Spoon cream cheese topping over 
  filling. Unfold remaining pie crust, leaving the bottom plastic sheet 
  attached. (This way you don't need to flour underneith it.)  Then using the
  top of a water glass (smaller the circle the better), cut out as many circles
  as you can from the crust.  Dip the circles in the peach juice and arrange pie
  crust circles over topping. Bake at 425F for 10 minutes. Reduce oven 
  temperature to 350F. Bake an additional 35 to 40 minutes or until crust is 
  golden brown. Cool. Store in refrigerator.  Or if you plan to eat it completely
  within 2 days, it's okay (and better, I think) to just leave it unrefrigerated
  on the kitchen counter.