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Enjoy this recipe from Classic Church Potlucks.
Submitted by: Jan Purnell from Littlestown, PA
3/4 c. all-purpose flour
3-oz. pkg. cook & serve vanilla pudding mix
3 T. butter, room temperature
1/2 c. milk
1 egg, beaten
1 t. baking powder
1/2 t. salt
1 to 2 c. canned sliced peaches, drained and 3 T. juice reserved
8-oz. pkg. cream cheese, softened
1/2 c. plus 1 T. sugar, divided
1/2 t. cinnamon
In a large bowl, combine flour, dry pudding mix, butter, milk, egg, baking powder and salt. Beat with an electric mixer on medium speed for 2 minutes; pour into a greased 10" pie plate. (A 9" pie plate may be used, but will be very full.) Arrange peach slices over batter; set aside. In another large bowl, beat cream cheese, 1/2 cup sugar and reserved peach juice on medium speed for 2 minutes; mixture will be thick. Spread carefully over peaches, keeping one inch from the edge of the pan. In a cup, combine remaining sugar and cinnamon; sprinkle over pie. Bake at 350 degrees for 30 to 35 minutes. Cool; slice and serve. Makes 6 to 8 servings. | |
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In a large bowl, combine flour, dry pudding mix, butter, milk, egg, baking powder and salt. Beat with an electric mixer on medium speed for 2 minutes; pour into a greased 10" pie plate. (A 9" pie plate may be used, but will be very full.) Arrange peach slices over batter; set aside. In another large bowl, beat cream cheese, 1/2 cup sugar and reserved peach juice on medium speed for 2 minutes; mixture will be thick. Spread carefully over peaches, keeping one inch from the edge of the pan. In a cup, combine remaining sugar and cinnamon; sprinkle over pie. Bake at 350 degrees for 30 to 35 minutes. Cool; slice and serve. Makes 6 to 8 servings. |
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