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    Peaches & Cream Pie


    Source of Recipe


    Aunt Saunny

    Prep: 15 min, Cook: 35 min.
    3/4 cup all purpose flour
    1 tsp. baking powder
    1 tsp. salt necessary
    3 Tbs. unsalted butter, softened
    3 ounces non-instant vanilla pudding
    1 egg, lightly beaten
    1/2 cup milk
    1 lb. canned peaches, drained and juice reserved
    1/2 lb. cream cheese, softened
    1/2 cup plus 1 Tbs. sugar
    1/2 tsp. ground cinnamon

    Preheat oven to 350°F. Combine first 7 ingredients in a bowl and beat 2 minutes with an electric mixer. Pour into a buttered 9 inch pie plate. Arrange peaches over batter. Combine cream cheese, 1/2 cup sugar and 3 Tbs. reserved peach juice in a mixing bowl. Beat 2 minutes. Pour over peaches and smooth out to cover pie, leaving 1/2 inch around outside edge. Combine 1 Tbs. sugar and cinnamon in a bowl and sprinkle over top. Bake 35 minutes until golden.


 

 

 

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