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.