“VAIN Foods” and it’s marks and “Exceptional Vanilla Extract” are trademarks of VAIN Foods. © 2020 VAIN Foods
Peaches and Cream Pie
Ingredients:
Peaches:
1 1/2 lbs fresh peaches, pitted, peeled (if desired) and sliced 1/4 inch thick (a 29 ounce can of canned peaches well drained can be substituted but don't add the sugar below)
1/4 cup white sugar
1 teaspoon Mexican Vanilla extracted in Apple Brandy
Base Layer:
1 (3.4 ounce) cook and serve vanilla pudding mix (not instant)
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter softened
1 egg
Cream Cheese Layer:
1 8 ounce package cream cheese, softened
1/2 cup white sugar
3 tablespoons milk
2 teaspoons Mexican Vanilla extracted in Apple Brandy
Cinnamon Sugar:
1 tablespoon white sugar
1 teaspoon ground cinnamon
Directions:
Preheat oven to 350 degrees. Coat the bottom and sides of 10-inch deep-dish pie pan with cooking spray.In a bowl, toss together the peaches and 1/4 cup of sugar in a bowl.
For the Base Layer: In a mixing bowl, mix together pudding mix, flour, baking powder and salt. Add in milk, butter and egg. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
For the Cream Cheese Layer: In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons milk. Beat until creamy. Spoon mixture over peaches to within 1 inch of pan edge.
For the Cinnamon Sugar: Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. It may seem like a lot but it is perfect when baked.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill completely (at least 4 hours). Slice and serve whipped cream.
