Ingredients

The following ingredients have 8 Servings
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 4.6 oz box of vanilla pudding mix (not instant)
  • 3 Tbsp butter (softened)
  • 1 egg
  • 1/2 cup milk
  • 44 oz canned peaches (1-29 oz can and 1-15 oz can, save the liquid)
  • 8 oz cream cheese (softened)
  • 1/4 cup sour cream
  • 1/2 cup plus 1 tsp granulated sugar (divided)
  • 1/4 tsp ground cinnamon

Instruction

  • Preheat oven to 350 degrees F. Spray the sides and bottom of a 10-inch glass deep-dish pie plate with non-stick cooking spray or grease with butter.
  • Add flour, salt, baking powder, and dry pudding mix to a medium-size bowl.
  • Add butter, egg, and milk and beat for two minutes with an electric mixer.
  • Pour this mixture into the prepared pie dish and smooth out.
  • Drain the peaches well and reserve the liquid. Arrange the peach slices on top of the flour mixture.
  • Use another bowl and beat the cream cheese and sour cream until fluffy. Add 1/2 cup of sugar and three tablespoons of the reserved peach liquid. Beat for two minutes.
  • Spoon the cream cheese mixture over the peaches but leave a 1-inch opening around the side of the pie dish.
  • Add a row of peach slices between the cream cheese mixture and the edge of the pie dish.
  • Mix one teaspoon of sugar and the cinnamon and sprinkle over the top of the pie.
  • Bake on the bottom rack of your oven for 35 minutes or until the top is golden brown and slightly puffed.
  • Remove from the oven and let it cool on a wire cooling rack to room temperature, then cover and chill in the refrigerator for several hours before serving.