Peaches and Cream Pie (or Cake)
Submitted by;
Christy ~ Temonton, UT

A note from Christy:
I was all set to make this recipe when I realized it called for a deep
dish pie pan. I don't have one, so I tried it using an 8" x 8" cake pan.
It came out just fine. Since the result is somewhere between a dinner
cake and a coffee cake, it even makes a bit more sense to make it
square. It is best if served cold. 


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 egg 
1/2 cup milk 
1 (29 ounce) can sliced peaches, drained and syrup reserved (use
a strainer/colander so they really drain) 
1 (8 ounce) package cream cheese, softened 
1/2 cup white sugar 
1 Tablespoon white sugar 
1 teaspoon ground cinnamon 

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

2.  In a medium mixing bowl, mix together flour, salt, baking powder
and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour
mixture into pie pan. Arrange the peach slices on top of the pudding
mixture. 

3.  In a small mixing bowl, beat cream cheese until fluffy. Add 1/2
cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes.
Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1
tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. 

4.  Bake in preheated oven for 30 to 35 minutes, until golden brown.
Chill before serving. Refrigerate leftovers.