|I added fresh bing cherries to this torte for an equally great taste!|
½ cup butter
1/3 cup sugar
1 cup all purpose flour
2/3 cup chopped pecans(I eliminated the pecans)
½ tsp vanilla extract
1 (8 oz.) Package cream cheese softened
¼ tsp. Almond extract
¼ cup sugar
½ tsp. Vanilla extract
2 cups fresh sliced peaches (if using a combination of fruit make sure it's total fruit is 2 cups)
½ tsp. Ground cinnamon
Preheat oven to 450 degrees
To make crust, mix 1/2 cup softened butter, 1/3 cup sugar, flour, pecans and ½ tsp. vanilla extract in a bowl..Press into the bottom of a 10 inch pie plate.( I used a Quiche pan) I liked it because it was deeper and less chance of crust browning to much.
Bake the crust in preheated 450 degree oven for 5 minutes..Remove and allow to cool.
Meanwhile, beat the cream cheese, egg, almond extract, ¼ cup sugar, and ½ tsp. vanilla extract in a bowl until smooth.. Gently fold in peaches into cream cheese mixture. Spread the filling over the cooled crust..Sprinkle with cinnamon..Return to oven, bake at 450 degrees for 10 minutes.. Reduce heat to 325 degrees and continue to bake for 20 to 25 minutes.
|Dough will be soft and easy to press in pan|
|Ready to bake for 5 minutes and then cool before filling|
|Toss peaches in cream cheese mixture|
|Top with cinnamon and bake for an additional 20 to 25 minutes..Make sure to cool completely before serving.|