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Orchard Peaches 'n' Cream Pie

 Orchard Peaches 'n' Cream Pie
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
8 ServingsPrep: 20 min. Bake: 30 min.


  • 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
  • 2 teaspoons sugar
  • 1/8 to 1/4 teaspoon ground cinnamon


  • 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,

2 of 2

Orchard Peaches 'n' Cream Pie (continued)

Nutritional Facts: 11 g fat (7 g saturated fat), 60 mg cholesterol, 289 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.