Peach Season

Peaches are right up there as my favorite fruit the season just doesn’t last long enough! I found todays recipe in the Allrecipe magazine. Since I love peaches and cream cheese I thought it would have to be good and it is.
This week is our little great granddaughter, Nora’s first birthday, it doesn’t seem possible she’s that old already. Her first year has been filled with health issues but she’s proven she is strong and a fighter. We feel lucky she is in our lives.
 
Peaches and Cream Pie:
1 1/2 pounds peaches ( about 4 medium-large               peaches), pitted and sliced 1/4 inch thick
3/4 cup plus 1 tablespoon sugar
1 ( 3-3.4 ounce) package cook-and-serve, NOT instant           vanilla pudding mix
3/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup plus 3 tablespoons milk
3 tablespoons butter, softened
1 egg
1 ( 8 oz.) package cream cheese, softened
1 tsp. cinnamon
 
Preheat oven to 350 degrees, coat a deep 10-inch pie plate with cooking spray.
Toss together peaches and 1/4 cup sugar in a bowl. Stir together pudding mix, flour, baking flour and salt in another bowl. Add 1/2 cup milk, the butter and egg; beat with an electric mixer at medium  speed 2 minutes. Pour mixture into prepared pie plate. Toss together peaches and sugar once more, spoon evenly on top. Beat cream cheese in a bowl with an electric mixer at medium speed until fluffy, about 1 minute. Add 1/2 cup sugar and remaining 3 Tablespoons milk; beat 2 minutes more. Spoon mixture over pie and gently spread to within 1 inch of edge. Mix together cinnamon and remaining tablespoon sugar in a small bowl; sprinkle over pie. Bake until golden brown, 30-35 minutes . Let cool on a wire rack 1 hour. Chill, covered at least 4 hours or up to 24 hours. Serve with whipped topping.
Have a great week!