Peaches and Cream Pie

A cake-like crust adds an interesting texture to this popular desert.

Ingredients:

Crust:

• 3/4 cup flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1 (3 ounce) package vanilla pudding (non instant)
  
• 3 tablespoons butter, softened
  
• 1 egg
  
• 1/2 cup milk
  

1. Combine all ingredients and beat with a mixer for 2 minutes. Pour into greased 9 inch pie plate. Set aside.

Filling:

• 1 29-ounce can peaches, sliced and drained, reserve juice
  
• 1 8-ounce package cream cheese, softened
  
• 1/2 cup sugar
  
• 3 tablespoons peach juice
  

1. Place peaches over crust.

2. Combine all filling ingredients remaining and spoon over top of fruit within 1 inch of edge of dish.

Topping:

• 1 tablespoon sugar
  
• 1/2 teaspoon cinnamon

2. Bake in a preheated 350 degree oven for 35-40 minutes. Refrigerate and serve cold.

Must be prepared several hours ahead.

You really need to make sure that you bake this long enough, or else the cake-like crust isn't so cake-like. We also found that this pie is excellent still warm on a cold winter's day. The crus usually isn't anywhere near set, but who cares if it tastes good!

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