Monday, June 26, 2017
Peaches and Cream Pie
Peaches and Cream Pie 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 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.