Peaches & Cream Pie

Easy Chicken Pot Pie
September 2, 2010
Shoe organizers, not just for shoes!
September 2, 2010
Show all

Peaches & Cream Pie

This is another recipe I got off of  it had a really high rating so I tried it!  I had to improvise a little because I realized once I was making it I was out of flour (sacrilegious for a baker like me!) so I used wheat flour instead.  Also I didn’t have the cook & serve pudding so I used instant.

Tastes great! I think personally I’d like it better with normal flour, but my Hubby said he loved it with the wheat flour- so there you go.  This is a good recipe to make from items you’ve canned or have in food storage.  Also it’s relatively healthy (especially if you make it with wheat flour, skim milk, low cal/fat pudding) but that could just be me justifying 😉

3/4 cup all-purpose flour

1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
Mix all together and pour into a deep pie pan.
1 (29 ounce) can sliced peaches, drained and syrup reserved

Arrange peaches on top of crust.
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
Beat cream cheese until fluffy, then add sugar, and 3 T of reserved peach syrup. Mix until no lumps.  Spoon over peaches staying 1 inch away from sides.
1 tablespoon white sugar
1 teaspoon ground cinnamon
Mix these two then sprinkle over the top.  (I used nutmeg instead)
Bake at 350 for 30-35 mins or until golden brown.  Then you are SUPPOSED to let it set up, but it smelled so good we couldn’t wait!

Leave a Reply

Your email address will not be published. Required fields are marked *