Award Winning Peaches and Cream Pie
- Prep Time 30 min.
- Cook Time 40 min.
- Serves 8
Submitted by Debbi Borsick
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1. Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 (3 ounce) package non-instant vanilla pudding mix
- 3 tablespoons butter, softened
- 1 egg
- 1/2 cup milk
- 1 (29 ounce) can sliced peaches, drained and syrup reserved
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup white sugar
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
Nutrition Info
Per Serving
- Calories: 369 kcal
- Carbohydrates: 53 g
- Dietary Fiber: 1 g
- Fat: 15 g
- Protein: 5 g
- Sugars: 41 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing 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 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Yield: 8 servings
3. Still Hungry?
This recipe yields a fabulous 10-inch deep-dish pie with an unusual crust made with vanilla pudding, flour, milk, butter, and a bit of baking powder. Sliced peaches are spread over the crust and topped with a fluffy cream cheese layer. It 's then baked and chilled before serving.
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mmmmmm
miss C - September 22, 2008 07:30:51 PM PSTyet another delicious way to serve my favorite fruit!
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VERY GOOD!
angel l - August 6, 2008 08:30:54 PM PSTTHANKS FOR THE RECIPE!!! IM WORKING ON 2 TREES OF PEACHES. THIS WAS VERY GOOD. I SENT IT TO FAMILY AND FRIENDS FOR A PICNIC. ALL FOUND IT GREAT THANKS
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Gone in a flash
dorisnietert - March 15, 2007 12:10:13 PM PSTEveryone in my family loves this recipe, even my picky eaters. The only suggestion I have is to multiple the recipe by 1.5 and make it in a 9 x 13 inch pan. That way everyone can have a little more.
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