Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Peaches and Cream Pie

on 10/09/2011

Today is a very special day.  It’s my mother-in-law Sue’s birthday.  Anyone who knows this lady will testify that she is really hard to put into words.  She’s one of those larger-than-life persons that you just need to experience.  She may only be 5’0″ in physical measurement but she’s much grander on the personality chart!  Like i said, you just can’t describe her although her son Michael sure likes to try!  And she does provide a lot of stories to tell. ;0)

Birthday Girl Sue

She and the papa-in-law will be here on Tuesday so we get to celebrate her birthday with her, which is a treat.  For those of you who live around your family, don’t take for granted when you get to share every birthday with them.  That is a blessing.  She said she didn’t want a cake…so she’s getting pie.  Did you really think i would miss the opportunity to make something for her?

This recipe has been in our possession for twenty years now, so i guess we could consider it a family heirloom.  While we were stationed in Japan, i got to know a really cool lady named Vicki.  One time just before the ship was coming back in port and i was excitedly cleaning house and cooking favorite dishes for Michael’s return, Vicki brought me a piece of Peaches and Cream Pie to try, along with the recipe.  Great day in the mornin’!  That was one of the finest pies i’d ever had!  Naturally i made one for Michael and, believe me, it was not the first and  last time.

Now i will admit that this is not a low-cal dish.  Eat too many pieces of this and you’d have to grow an inch in order to be round.  But the two i just made have Splenda instead of sugar and Neufchatel cheese instead of full-fat cream cheese.  And, hey, it’s got peaches!  And milk!  They’re good for ya’ so it can’t be all bad, right?

Happy Birthday to a remarkable lady!  She has enriched many lives and certainly added a lot of color to this world.  I know i certainly owe her a lot.  So here’s to a peach of a gal!

Peaches and Cream Pie

Dough:

3/4 cup all-purpose flour

1/2 tsp salt

1 tsp baking powder

1 (3 ounce) package  instant vanilla pudding mix

3 Tbs. butter, softened

1 egg, slightly beaten

1/2 cup milk

Filling:

1 (29 ounce) can sliced peaches, drained (reserve  3 Tbs. of syrup)

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

Topping:

1 Tbs.  sugar

1 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Grease a deep 9″ or 10″ pie pan.

Combine flour, salt, baking powder, pudding, butter, egg and milk.  Beat with mixer for two minutes and spread in bottom and sides of pie pan.

Arrange peach slices in a spiral on top of crust.

In a bowl, beat cream cheese until fluffy and then add in 3 Tbs. of peach syrup and sugar, mixing for two minutes.

Spoon filling over peaches and top with cinnamon-sugar mixture.

Bake for 30–35 minutes, until lightly browned.  Refrigerate before serving.*

*You can pull it out before it cools all the way and eat it slightly warm.  It’s yummy but a little less firm.

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