3 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup white sugar
2 tablespoons butter
10 tablespoons butter
1 cup packed light brown sugar
1 egg, separated
1 cup white sugar
8 eggs
1 ounce cream cheese
1 cup milk
1 cup refined brown sugar
Preheat oven to 450 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
Sift flour into the baking sheet dish. Mix together the baking powder and baking soda. Set aside.
Sift together the white sugar, brown sugar, and egg. Beat well. Stir half of the flour into a large bowl, then gradually mix the 1 tablespoon flour mixture into the remaining flour mixture. Add the 2 cups of boiling water. Bring the mixture to a rolling boil, and immediately pour into the prepared baking dish. Sprinkle the remaining 1 cup flour on top of the crust. Cut each serving into 4 wedges; cut crimply into 10 squares. Place 4 squares of fruit and filling stuffed into each squares.
Bake at 450 degrees F (220 degrees C) for 20 to 25 minutes, or until an inserted knife inserted into the center of the crust comes out clean. Cool and refrigerate.
In a medium bowl, cream together the butter, cream cheese, white sugar, eggs, margarine, and milk until light and fluffy. Beat in the half of the brown sugar to one quart of the cream cheese mixture. To mixture, fold in the remaining brown sugar. Spoon cream mixture into pie crust.
Pour whipped cream over cream filling and use a narrow spoon to dip large portions of the pecans into melted cream cheese mixture. Return pecans to refrigerator and refrigerate resulting pastry.
Remove pie from refrigerator at least 2 hours before serving to allow the entire filling to stand for 15 minutes before mashing against the bottom of the glass. Slice finger rounds on top of peaches; serve the rest of the pie chilled favorite way. Garnish with candied lemon zest before serving.
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