Thursday, July 25, 2013

Blast from the Past: Mopsy's Peaches and Cream Pie


With its cream-cheese based crust, this is technically more a cheesecake dessert than a pie, but it's a Thanksgiving staple 'round these parts.  I don't remember and can't imagine a Thanksgiving Day without at least a small sliver of this most favorite of holiday sweets.

Grease bottom and sides of 9 or 10-inch pie plate and preheat oven to 350 degrees.
 -3/4 cup flour
-1 tsp. baking powder
-1/2 tsp. salt
-3 and 1/4 oz. package of vanilla cook and serve pudding mix (not instant)
-3 tbsp. butter, softened
-1 egg
-1/2 cup milk
Combine in large bowl and beat for 2 minutes at med. speed before pouring into prepared plate.

 Peach Filling:
 -one 15 - 20 oz. can peaches, well-drained, reserve juice  (I always use one quart of home-canned peaches, but then you have to slice them yourself. Bummer.)
Place sliced peaches in a single layer over the  batter.


 -8 oz. softened cream cheese
-1/2 cup sugar
-3 tbsp. reserved peach juice
Mix well for 2 minutes at medium speed and then spoon over batter to within one inch of the edge.

Combine 1 tbsp. sugar and 1/2 tsp. ground cinnamon and sprinkle over the topping.

Bake at 350 degrees for 30 to 35 minutes until crust is golden and filling appears soft.  Store leftovers, if there are any, in the refrigerator. 

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