The booklet is old and fragile, probably from the 1950s or ’60s and chock full of Pillsbury dessert recipes such as Butterscotch Walnut Pie, Neopolitan Party Cake, Miami Beach Birthday Cake and Chocolate Buttersweets.
1 pound bag of frozen & 2 fresh peeled and sliced or 1 pound and 13-ounce can cling peach slices (see note)
Sprinkle peach syrup over flour mixture, blend until dough holds together.
Roll out half of dough on floured surface and fit into 9-inch pie plate.
Combine peach slices, ½ cup sugar, corn starch, corn syrup, pumpkin pie spice and vanilla.
Combine eggs, ¹/3 cup sugar, lemon juice and 2 tablespoons peach syrup in small saucepan.
Blend softened cream cheese with the sour cream and add to the hot mixture. …read more
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