Peaches & Cream Pie

from Dianna Thompson

¾ cup Flour
1 tsp. Baking Powder
3¼ oz. box Vanilla Pudding (cook and serve, NOT instant), use dry
3 tbs. Butter, softened
1 Egg
½ cup Milk
large can Sliced Peaches, drained, saving juice

  1. Combine all ingredients, except peaches, and mix. Pour into greased pie pan.
  2. Put peaches on top batter in pie pan, arranging evenly.
  3. Combine the following and mix until smooth:

8 oz. Cream Cheese, softened
½ cup Sugar
3 tbs. saved Peach Juice (or a little more but not runny)

  1. Spoon onto pie. Sprinkle top with sugar and cinnamon mixture.
  2. Bake at 350° for 35 min.

Note: This is very good served a little warm. I also add a little cinnamon and a pinch of nutmeg to the mixture.



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