Peaches and Cream Pie

Kristen.C

Active Member
Trader Group
Peaches and Cream Pie
serves 8

Batter Ingredients:
3/4 C flour
1 t baking powder
3 T butter
1/2 t salt
1 egg
1/2 C milk
1 (4 oz) pkg cook & serve vanilla pudding (NOT instant)

1 (20 oz) can peaches**

Cream:
1 (8 oz) pkg cream cheese
1/2 C sugar
3 T peach juice/nectar

Topping:
1/2 t cinnamon
1 T sugar



Preheat oven to 350 degrees.

Combine batter ingredients and beat 2 minutes. Pour into a greased 9" deep dish or a 10" pie pan.

Drain peaches (keep juice). Place with fork on top of batter in pie pan.

Combine "cream" ingredients. Beat 2 minutes; spoon on top of pie mixture. (Leave 1" around the edge bare like a pizza crust)

Combine "topping" ingredients. Sprinkle over the top of the pie.

Bake 30-35 minutes at 350 degrees.

Cool slightly before serving, store in a chilled area. Can be served cold or warm.

**You can use fresh peaches in season, to make nectar for the "cream" place peaches in a food processor, blend, and strain.
 
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