PEACHES AND CREAM PIE

Peaches and Cream Pie

INGREDIENTS

• 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

INSTRUCTIONS

1 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.

2 Add flour, salt, baking powder and dry pudding mix to a medium size bowl.

3 Add butter, egg, and milk and beat for 2 minutes with an electric mixer.

4 Pour this mixture into the prepared pie dish and smooth out.

5 Drain the peaches well and reserve the liquid. Arrange the peach slices on top of the flour mixture.

6 Use another bowl and beat the cream cheese and sour cream until fluffy. Add 1/2 cup of sugar and 3 Tbsp of the reserved peach liquid. Beat for 2 minutes.

7 Spoon the cream cheese mixture over the peaches but leave a 1-inch opening around the edges of the pie dish.

8 Add a row of peach slices between the cream cheese mixture and the edge of the pie dish.

9 Mix 1 tsp of sugar and the cinnamon and sprinkle over the top of the pie.

10 Bake on the bottom rack of your oven for 35 minutes or until the top is golden brown and slightly puffed.

11 Chill before serving.