Peach Cream Pie: Creamy

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie dough and press it firmly into the pie plate, ensuring the edges are crimped.
3. Brush the edges with the beaten egg and milk wash and sprinkle with coarse sugar.
4. In a large bowl, beat the softened cream cheese and granulated sugar until the mixture is pale and fluffy.
5. Add the eggs one at a time, beating on medium speed until fully incorporated.
6. Stir in the vanilla extract, cinnamon, and cornstarch until the batter is smooth and velvety.
7. Gently fold the drained canned peaches into the cream mixture using a spatula, ensuring the fruit is evenly coated without breaking the slices.
8. Pour the filling into the prepared crust, smoothing the top with a spatula.
9. Bake for 50-60 minutes until the edges are set and the center has a slight, jellied wobble.
10. Remove from the oven and cool completely on a wire rack for at least 2 hours to allow the custard to set.