This has always been a popular dessert in my family. Usually we use canned peaches, but that seems just wrong this time of year in the Finger Lakes, so I picked up a few peaches from Benton Valley Orchards just outside of Penn Yan. They are as delicious as ever! The recipe I use was handed down from my Mom, so I don’t know it’s origin. But the exact same recipe can be found on AllRecipes.com.
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 package cook-type vanilla pudding mix
- 3 tablespoons butter, softened
- 1 egg
- 1/2 cup milk
- 1 can sliced peaches, drained and syrup reserved (or 3-4 Fresh Peaches, peeled and sliced)
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup white sugar
- For topping:
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
You’re making three layers here: Cakey Crust, Peaches, and Creamy Top. Begin by combining the flour, salt, baking power, and vanilla pudding mix with the butter, egg, and milk. Yes, you really do need non-instant pudding mix. I bought a bag of it at Oak Hill Bulk Foods and weighed out 3 ounces. Mix all this with a hand mixer until smooth.
Pour into a pie dish. Now, I always have trouble down the road with an overflowing crust. If you have something a little bigger than a pie dish, you may want to try it.
Distribute peach slices around, leaving some room around the edge. I wish I could say the more the merrier, here… but think about the overflowing crust. This one probably had a few too many, thanks for my one-year-old baking assistant sitting on the counter next to the bowl of peaches. She insisted we used each and every one.
Using your mixing bowl and beaters (same ones from before, just rinse them off), mix the cream cheese and 1/2 cup of sugar, and 3 tablespoons of peach juice. I had about 1 tablespoon of juice, so I added some water to it. Beat for 2 minutes or so, until smooth. Spoon mixture over peaches, leaving room around the edges. This can be tricky… again with the overflowing. Just gently drop the topping down and spread it out (Below Photo Credit to my 5 year old daughter).
Sprinkle with the cinnamon/sugar mixture, and bake at 350 degrees (f) for 30 to 35 minutes. You should have something that looks like this:
And not like this (I warned ya about the overflowing cakey crust!):
You should let it cool and chill completely before serving. It is quite good warm, although still gooey. It makes a delicious breakfast as well.