- 3/4 c. flour
- 1/2 tsp. salt
- 1/2 c. sugar
- 1 tsp. baking powder
- 3 oz package of vanilla pudding mix
- 3 1/2 Tbsp butter, softened
- 1 egg
- 1/2 c. milk
- 1 29 oz can drained peaches or apricots in heavy syrup. (reserve 3 tbsp. of the syrup)
- 1 8 oz cream cheese softened
- 1/2 Tbsp – 1 Tbsp sugar
- 1 tsp. cinnamon
Preheat oven to 350. Butter sides and bottom of a 10″ deep pie plate.
Mix flour, salt, baking powder and pudding mix. Blend in butter, egg and milk. Mix until smooth. Spread in pie pan. Arrange fruit on top of batter.
Beat cream cheese with 1/2 c. sugar and 3 tbsp. reserved juice. Spoon over peaches. Mix 1/2 – 1 Tbsp. sugar with cinnamon and sprinkle over the top. Bake for 40 minutes until brown. Serve room temp or cold with vanilla ice cream or whipped cream.