Award Winning Peaches and Cream Pie

By izzie

Ingredients

• 3/4 cup all purpose flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 (3 oz.) package non-instant vanilla pudding mix
• 3 tbsp. butter, softened
• 1 egg
• 1/2 cup milk
• 1 (29 oz.) can sliced peaches, drained and syrup reserved
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup white sugar
• 1 tbsp. white sugar
• 1 tsp. ground cinnamon

Details

Servings 8

Preparation

Step 1

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 mixing 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 1 inch 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.

*To not have a soggy crust - mix the crust as directed. If using a 9 or 9 1/2 pie pan, dump 80% of the mixture into the pan (100% if you have a 10 inch pan). Cook for 15 minutes at 350 degrees. brush with egg whites until crust is completely cooked and the egg white makes a protein barrier so that your crust does not get soggy from the peaches while cooking or standing. Follow the rest of the directions for the pie.