Award-Winning Peaches and Cream Pie

My peaches and cream pie has won five blue ribbons and other awards. Everyone always asks for the recipe — it's a great pie!


Desserts · Pies · Fruit Pies · Peach Pie Recipes


Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 3 hrs 10 mins
Additional Time: 2 hrs 20 mins
Servings: 8
Yield: 1 10-inch deep-dish pie

Ingredients

Ingredients List

  • ¾ cup all-purpose flour

  • 1 (3 ounce) package cook-and-serve vanilla pudding (not instant)

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ½ cup milk

  • 3 tablespoons butter, softened

  • 1 large egg


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottom of a 10-inch deep-dish pie pan.

  2. Make the crust: Whisk flour, pudding mix, baking powder, and salt together in a bowl. Add milk, butter, and egg; beat with an electric mixer for 2 minutes. Pour into the prepared pie pan.

  3. Make the filling: Drain peaches, reserving 3 tablespoons syrup. Mix 1 tablespoon sugar and cinnamon together in a small bowl.

  4. Beat cream cheese in another small bowl until fluffy. Add 1/2 cup sugar and reserved syrup; beat for 2 minutes.

  5. Arrange sliced peaches over crust mixture. Spoon cream cheese mixture over peaches to within 1 inch of the pan edge, then sprinkle cinnamon sugar over top.

  6. Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 20 minutes, then chill for at least 2 hours before serving.


Nutrition Facts (per serving)

Nutrition Facts
370 Calories
15g Fat
54g Carbs
6g Protein


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