Peaches and Cream Pie

This was a pretty tasty pie. Warning: must like peaches in your food. The crust was interesting - obviously different from a normal flaky pie crust. It was more like a cake. But, the star of this pie is the cream. Mike liked it, so I'll probably end up making it again at some point.

Recipe: All Recipes

3/4 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 (3 oz.) pkg. non-instant vanilla pudding mix
3 TBSP butter, softened
1 egg
1/2 cup milk
1 (29 oz) can sliced peaches, drained
3 TBSP reserved syrup from canned peaches
1 (8 oz) pkg. cream cheese, softened
1/2 cup white sugar
1 TBSP white sugar
1 tsp. 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 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 bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 TBSP reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1inch of pan edge. Mix together 1 TBSP sugar and 1 tsp. cinnamon and sprinkle over top.

Bake in preheated oven for 30-35 minutes, until golden brown. Chill before serving.