I had some peaches to use up, so I decided to make this for a potluck dinner. I used most of two large fresh peaches, and added about 3/4 cup of blueberries, turned the cream top purple, but it was actually pretty attractive. To compensate for the sweetness of canned fruit and syrup in the original recipe, I added two tablespoons of sugar to the crust, sprinkled about a tablespoon of sugar and 1/2 teaspoon of cinnamon on the fruit before topping it with the cream topping, and I added 3 tablespoons of apricot preserves, a splash of lemon juice, and about a tablespoon of maple syrup to the cream topping. As others suggested, I baked the crust/cake layer for 10 min, brushed it with an egg white wash, and then baked it for another 5 min. Honestly, if I make the cake again, I won't do the egg wash. I think if the fruit sinks into the cake layer, it might make it a little softer and the cream layer might sit on top a bit more. I didn't get the mushy result some people complained about, but I thought the crust was a little bit gummy and after baking, the cream cheese/fruit layer sunk and wasn't as light and fluffy as I would have liked. General consensus from the potluck was that it was "something different," "not overly sweet," "decadent," "much better than traditional peach pie," etc. and it disappeared quickly as lots of people went back for seconds. But I'm not sure I liked it enough to make it again.
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I had some peaches to use up, so I decided to make this for a potluck dinner. I used most of...