Peach Pie

Allrecipes - - Front Page - ar­magazine.com/ award-winning-peaches-and-cream-pie

1½ pounds fresh peaches

(about 4 peaches), pit­ted and sliced ¼ inch thick

¾ cup plus 1 ta­ble­spoon sugar 1 (3- to 3.4-ounce) pack­age cook-and-serve, non-in­stant

vanilla pud­ding mix (Don’t use in­stant; you won’t love the re­sult.) ¾ cup flour

1 tea­spoon baking pow­der ½ tea­spoon salt

½ cup plus 3 ta­ble­spoons milk 3 ta­ble­spoons but­ter, soft­ened 1 egg

1 (8-ounce) pack­age cream

cheese, soft­ened

1 tea­spoon cin­na­mon

1. Pre­heat oven to 350°F. Coat a deep 10-inch pie plate with cook­ing spray.

2. Toss to­gether peaches and ¼ cup sugar in a bowl.

3. Stir to­gether pud­ding mix, flour, baking pow­der, and salt in an­other bowl. Add ½ cup milk, the but­ter, and egg; beat with an elec­tric mixer at medium speed 2 min­utes. Pour mix­ture into pre­pared pie plate. Toss to­gether peaches and sugar once more, then spoon evenly on top.

4. Beat cream cheese in a bowl with an elec­tric mixer at medium speed un­til fluffy, about 1 minute. Add ½ cup sugar and re­main­ing 3 ta­ble­spoons milk; beat 2 min­utes more. Spoon mix­ture over pie and gen­tly spread to within 1 inch of edge. Mix to­gether cin­na­mon and re­main­ing ta­ble­spoon sugar in a small bowl; sprin­kle over pie.

5. Bake un­til golden brown, 30 to 35 min­utes. Let cool on a wire rack 1 hour. Chill, cov­ered, at least 4 hours or up to 24 hours.

“I baked the crust 10 min­utes be­fore putting the peaches and

stuff on top. I also swirled the cin­na­mon and sugar into the cream cheese top­ping to make it ex­tra pretty.”

– JKIM53 “I am al­ways asked for the recipe when I take this any­where. Plus, I won five blue rib­bons and Best Pie of Show with this. It’s a

great pie!”

– DEBBI BOR­SICK

928 RE­VIEWShands-on 30 min to­tal 6 hr serves 8 sub­mit­ted by: debbi bor­sick PER SLICE: 353 CAL; 15.7g FAT (9.1g SAT);5.2g PRO; 50g CARB; 1.7g FIBER; 413mg SODIUM; 37g SUG­ARS

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.