Peaches and Cream Pie


Peaches and Cream Pie

3/4 c. flour
1 tsp baking powder
1/2 tsp salt
1 small pkg instant vanilla pudding
3T butter, softened
1 egg
1/2 c. milk
1 quart canned sliced peaches, drained, but reserve 1/4 c. syrup

Filling:
1 pkg (8 oz) cream cheese, softened
1/2 c. sugar
3T peach syrup (what you reserved from the jar)

Topping:
1T. sugar
1/2 t cinnamon

Combine flour, baking powder, salt, pudding mix, butter, egg, and milk. Beat at medium speed 2 minutes.  Spoon batter into a 10-inch pie pan.  Spread batter evenly across bottom of pan.  Arrange peaches in a tight spiral on top of batter.  Combine filling ingredients.  Cream until smooth, about 2 minutes.  Spoon filling on peaches, stopping 1 inch from edge.  Sprinkle with cinnamon/sugar mixture.  Bake at 350 degrees for 30 to 35 minutes, or until crust is brown and filling looks like custard.  Serve pie either slightly warm or chilled.  Serves 6 to 8.