“I am constantly requested the formula when I take this anyplace. Additionally I won 5 blue strips and Best Pie of Show for this pie. It’s an incredible 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
1/2 cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
Prep: 30 m Cook: 40 m Ready In: 3 h 30 m
Preheat broiler to 350 degrees F (175 degrees C). Oil sides and base of a 10 creep profound dish pie skillet.
In a medium blending dish, combine flour, salt, heating powder and pudding blend. Blend in spread, egg and drain. Beat for 2 minutes. Empty blend into pie skillet. Organize the peach cuts on top of the pudding blend.
In a little blending dish, beat cream cheddar until fleecy. Include 1/2 container sugar and 3 tablespoons held peach syrup. Beat for 2 minutes. Spoon blend over peaches to inside 1 inch of container edge.
Combine 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
Heat in preheated stove for 30 to 35 minutes, until brilliant cocoa. Chill before serving.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.