OCTOBER

OCTOBER

February 12, 2013

AWARD WINNING PEACHES AND CREAM PIE..YOU'LL WANT SECONDS

You will not even have to wait until Summer's peach crop to make this award winning peach pie! This recipe uses canned peaches and believe me, it's just as good!
 
 
I love the peaches stacked in this wooden storage box.
 This gives me an idea for a beautiful table setting for summer parties!
How about you?
 
 
 
PEACHES AND CREAM PIE
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla
pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 T. sugar
1 t. cinnamon
 
 
 

 Preheat oven to 350 degrees F. Grease sides and bottom of a 10 inch deep-dish pie pan.
 In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
 In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
 Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving

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