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Orchard Peaches 'n' Cream Pie Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Peaches 'N' Cream Pie in Country Woman July/August 2002, p7

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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