Peaches and Cream Pie

This is probably one of our top five favorite desserts. I made it for a potluck last night, and I’m making it again on Monday for a luncheon here with a friend. Recently I found the exact same recipe at Deborah Raney’s website, only she calls it “Wren’s Peaches-and-Cream Cheesecake” (featured in her latest book Remember to Forget) and puts orange juice in the cream cheese mixture instead of peach juice! I rushed to try this substitution and loved it! Be sure to check out Deb’s variations.

Peaches and Cream Pie

• 3/4 cup flour
• 1 tsp. baking powder
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup milk
• 1 egg
• 1 package dry Cook and Serve Vanilla Pudding mix (not instant!)
• 1 tsp. vanilla
• 1 large can sliced peaches (drain and save 3 TB of juice)

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• 3 TB peach juice
• 8 oz cream cheese (room temperature)
• 1/2 cup sugar

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• 1 TB sugar mixed with 1/2 tsp cinnamon

Mix first seven ingredients with mixer (well). Pour into a ten-inch pie plate. Mix 3 TB juice, cream cheese and sugar in small mixing bowl. Spread cream cheese mixture over peaches to 1″ of the edge of pie plate. Mix 1 TB sugar and cinnamon and sprinkle over the top of pie.

Bake at 350 degrees F for 35-40 minutes. (My oven takes 45 minutes to get this nicely browned). Cool and chill.

This recipe can be doubled and put in a 9×13″ dish, but make sure the center gets done!