Peaches and Cream Pie Recipe
3/4 C. all purpose flour
1/2 t. salt
1 t. baking powder
1 small box (3 oz.) cook-and serve-vanilla pudding mix
3 T. butter, softened
1/2 C. milk
1 29-oz. can sliced peaches, drained; reserve the syrup
1 8-oz. package cream cheese, softened
1/2 C. sugar
1 T. white sugar
1 t. ground cinnamon
Preheat oven to 350 degrees.
Grease sides and bottom of a 10-inch deep-dish pie pan. In a
medium mixing bowl, mix together flour, salt, baking powder and dry pudding mix.
Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan.
Arrange peach slices on top of the pudding mixture. In a small bowl, beat cream
cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup.
Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix
together 1 tablespoon sugar and cinnamon; sprinkle over top.
Bake for 30 to 35 minutes, until golden brown. Chill before