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Peaches 'N' Cream Pie Recipe

Many customers drop by every season to the peach orchard my husband and I own. It's fun to swap recipes with them, and this is one of my favorites.—Dana Tittle, Forest City, Alaska

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Peaches 'N' Cream Pie Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

3/4 cup all-purpose flour
1 package (3 ounces) cook-and-serve vanilla pudding mix
1/2 cup milk
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
4 large fresh peaches, peeled and sliced
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
TOPPING:
2 teaspoons sugar
1/8 to 1/4 teaspoon ground cinnamon

Directions

In a large bowl, combine the first six ingredients; beat for 2 minutes. Spread into a greased 9-in. pie plate. Arrange peaches over batter to within 1/2 in. of edge.
In a small bowl, beat cream cheese and sugar until smooth; spoon over peaches. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 35 minutes or until golden brown around the edge and a toothpick inserted in the center comes out clean. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 273 calories, 11 g fat (7 g saturated fat), 60 mg cholesterol, 289 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Peaches 'N' Cream Pie in Country Woman July/August 2002, p7