Ben Patch’s Fresh Peach Pie with Cream Cheese Filling and Fresh Berries

Is there anything better than fresh peaches? I’m not sure.

This pie recipe was given to me by Ben Patch. Do you know who he is? He is college Volley Ball player for BYU and he is really good. And he is really really tall. 6’8” people! He is full of energy and personality and charisma.

Guess what else he currently is… A full time missionary for the Church of Jesus Christ of Latter Day Saints! That’s right, he is a Mormon and so am I. (If you would like to learn more about what a Mormon missionary does, click here. Or if you would like to see what I believe, click here.) He has been serving the the Columbus, Ohio, mission and we have had the privilege of feeding Elder Patch and his companion Elder Campbell every couple of weeks and occasionally to go out teaching with them.

In July, the group of people I go to church with had a Pioneer celebration. Part of the celebration was a pie contest. Stella was pretty happy about that:

I submitted my Coconut Lime Pie with Macadamia Coconut Crust:

Not only is Elder Patch a killer volley ball player and an excellent missionary, he is also an amazing cook! He decided to enter a pie too, and this was his creation (He mentioned that he made up the recipe with his cousin). His pie went fast and I was lucky to get the tiniest last sliver. It was love at first taste. He was so nice to give me the recipe. I recreated it for Labor Day and was in love all over again.

Count yourself lucky, because he said I could share it with you, too! It’s a winner.

PRINTABLE RECIPE

Ingredients:

• 12 graham crackers
• 1/2 C. butter, melted
• 1/2 C. white sugar
• 1/2 tsp. salt
• 6-8 ripe peaches (as many as will fit in the crust!)
• 12 oz. cream cheese, room temperature
• 1/2 C. powdered sugar
• 12 oz. peach nectar ( I love Looza brand, but you could also use Kerns, Goya, Jumex, or R.W. Knudsen)
• 2 TBSP. corn starch
• 1/2 C. white sugar
• Fresh berries of your choice

Directions:

1. Preheat oven to 350 F. Crush the graham crackers into fine crumbs. This is easiest in a food processor, but you could crush them inside a ziploc baggie with a heavy rolling pin. Mix 1/2 C. sugar and salt into the graham cracker crumbs.

2. Place the crumb mixture into a pie pan and pour the melted butter over top. Use a fork to mix the butter in evenly. Press the crust down so it is firmly packed, including the sides of the pan. Bake for about 8-10 minutes. Set aside to cool.

3. Slice and peel all the peaches and place them in a bowl and set aside. Whisk together the peach nectar, 1/2 C. sugar, and corn starch in a small pan. Over medium heat, bring to a gentle boil and then remove from heat. Cool for a couple minutes and then pour over the peaches in the bowl and set aside. The first time I made this pie, I made the mistake of pouring the syrup over the peaches inside the crust and it made the whole pie way too juicy and the crust started to get soggy. So I recommend pouring it over the peaches before putting them in the pie.

4. Cream together the cream cheese and powdered sugar. Once the pie crust is completely cool, spread the cream cheese mixture on top of the graham cracker crust. Spread it a little bit up the sides, too.

5. With a slotted spoon, transfer the peaches to the pie crust and pile them in on top of the cream cheese. Top with a generous handful of fresh berries.

By Ben Patch adapted slightly by Edible Experiments