Award Winning Peaches and Cream Pie
1 1/2 pds. fresh peaches, (about 4 peaches) pitted and sliced 1/4 in. thick
3/4 cup plus 1 tbsp. sugar
1 (3 oz.) pkg. cook and serve vanilla pudding mix
3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup plus 3 tbsp. milk
3 tbsp. butter, softened
1 egg
1 (8 oz.) pkg. cream cheese, softened
1 tsp. cinnamon
Preheat oven to 350 degrees. Grease a 10 in. deep dish pie plate. In a medium bowl, toss peaches with 1/4 cup sugar; set aside. In another large bowl mix together pudding mix, flour, baking soda, and salt. Add 1/2 cup milk, butter, and egg. Beat with an electric mixer for 2 mins. at medium speed. Pour into pie dish. Give peaches another stir and spoon evenly over pudding mixture. In a bowl beat cream cheese with an electric mixer on medium speed for about one minute. Add 1/2 cup sugar and 3 tbsp. milk. Beat another two minutes. Spoon over peaches and spread to within an inch of edge. Mix together cinnamon and 1 tbsp. sugar and sprinkle over top of pie. Bake 30-35 minutes or until golden brown. Cool on a wire rack 1 hour, then chill in refrigerator, covered, 4 to 24 hours before serving.