Award-Winning Peaches and Cream Pie
Ingredients
- ¾ cup all-purpose flour
- 1 (3 ounce) package cook-and-serve vanilla pudding (not instant)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 large egg
- 3 tablespoons butter, softened
- 1 (29 ounce) can sliced peaches in heavy syrup
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 1 (8 ounce) package cream cheese, softened
- ½ cup white sugar
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Instructions
- Gather all ingredients.
- Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottom of a 10-inch deep-dish pie pan.
- Make crust: Whisk flour, pudding mix, baking powder, and salt together in a large bowl until evenly combined. Add milk, egg, and butter.
- Beat with an electric mixer for 2 minutes. Pour into the prepared pie pan.
- Make filling: Drain peaches, reserving 3 tablespoons syrup.
- Mix 1 tablespoon sugar and cinnamon together in a small bowl until evenly combined.
- Beat cream cheese in another small bowl until fluffy. Add 1/2 cup sugar and reserved syrup; beat for 2 minutes.
- Arrange sliced peaches over crust mixture.
- Spoon cream cheese mixture over peaches to within 1 inch of the pan edge. Sprinkle cinnamon sugar over the top.
- Bake in the preheated oven until golden brown, 30 to 35 minutes.
- Let sit on the counter for 20 minutes, then chill in the refrigerator for at least 2 hours before serving.
Source
Original recipe: View Original