Mile High Peaches And Cream Pie

• 4 lbs ripe peaches, peeled pitted and thickly sliced
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 (10 inch) pastry for double-crust pie
• 125 g cream cheese, diced
• 1 tablespoon milk
• 1 tablespoon granulated sugar

1. Pastry:
2. Use your favourite pastry recipe or purchase ready-made pie shells.
3. Place rack in bottom third of oven and preheat to 400u0b0F
4. In a large bowl, combine white and brown sugar, flour and cinnamon. Add peach slices and gently toss to evenly coat.
5. Roll out half the pastry on lightly floured surface large enough to fit 10 inch deep dish pie plate.
6. Brush rim with water. Spoon filling, tucking diced cream cheese in between layers of peaches. Roll out remaining pastry and fit over top.
7. Trim 3/4 inch from edge. Tuck pastry under and flute the edges. Brush with milk and sprinkle with 1 tbsp sugar. Cut steam vents in the centre.
8. Place pie on a baking sheet and bake for 45 minutes.
9. Cover crust edges with foil to prevent over-browning and continue to bake for about 1 more hour or until crust is golden and juices bubble thickly.
10. Cool completely before serving.

peaches, granulated sugar, light brown sugar, flour, ground cinnamon, pastry, cream cheese, milk, sugar

Taken from www.food.com/recipe/mile-high-peaches-and-cream-pie-234071 (may not work)