Cream Cheese Peach Pie
Cream Cheese Peach Pie recipe
Yield
16 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup | all-purpose flour |
|
| 1 | teaspoon | baking powder |
|
| ½ | teaspoon | salt |
|
| 3 | tablespoons | butter |
|
| 3 | ounces |
pudding mix
vanilla, NOT INSTANT |
* |
| 1 | large | eggs |
|
| ½ | cup | milk |
|
| 1 | large |
peaches, canned
sliced, drained, reserve juice |
*
|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup | sugar |
|
| 3 ½ | tablespoons | peach juice | * |
| Topping | |||
| 2 | tablespoons | sugar |
|
| ½ | teaspoon | cinnamon |
|
| ½ | teaspoon |
nutmeg
fresh grated |
|
Trans-fat Free
Directions
Preheat oven to 350℉ (180℃).
Combine and beat first 7 ingredients for 2 minutes.
Pour into greased 10 inch pie pan.
Place sliced peaches on top of batter.
Combine cream cheese, sugar and peach juice. Beat 2 minutes.
Smooth with a spoon to within ½ inch edge of the pie pan.
Mix sugar and spices, sprinkle on top of the pie.
Bake for 35 to 40 minutes or until golden brown.
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