As long as I can remember, I loved anything made with peaches. Late summer in Pennsylvania means peach season as baskets show up at farmers’ markets and road-side stands across the Coal Region and PA Dutch country. But when it is not fresh peach season, I need my peach fix and this dessert gives me just that.
I remember the first time I had this dessert; I was invited to a summer picnic at a friend’s home. I arrived a little late and wound up finding a seat at the table on which this dessert was sitting. In passing, someone mentioned I should, “try that peach dessert, it’s really good!”…and I did. Then I had a little more. As the afternoon progressed, I found myself, in between exchanging pleasantries with others in attendance, shaving off and devouring thin slice after thin slice of this addicting peach delicacy.
I finally allowed guilt to overcome me and realized I really should stop and give someone else a chance at it. I still wonder what the host of the party really thought as he happened to walk by, glanced at the pie, and said to me, “Wow, that is really popular…it’s nearly gone!” and I mumbled, “uh, huh” and turned red.
I call this “pie dessert” because it is not truly a pie in the sense of having a traditional pastry crust but rather looks and serves like a pie but with bottom layer from a batter. Made with canned peaches, this dessert can be enjoyed year-round. It travels well and can be made a day ahead of serving. It can be served slightly warm, room temperature, or fully chilled.
Peaches and Cream Pie DessertCourse: DessertCuisine: Coal RegionDifficulty: Easy
Not truly a pie in the sense of having a traditional pastry crust this dessert looks and serves like a pie but has a bottom layer created from a batter.
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 – 3 ounce package non-instant vanilla pudding mix (the “cook” version)
3 tablespoons butter, softened
1/2 cup milk
1 – 29 ounce can sliced peaches in syrup, drained and 3 T syrup reserved
1 – 8 ounce package cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
- For Topping, mix 1 tablespoon sugar and 1 teaspoon cinnamon together in small bowl; set aside.
- Preheat oven to 350 F degrees.
- Grease sides and bottom of a 10 inch deep-dish pie pan.
- 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.
- In a small mixing bowl, beat cream cheese with electric mixer 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.
- Sprinkle sugar/cinnamon topping over top.
- Bake 30 to 35 minutes, until golden brown.
- Serve slightly warm or chill completely before cutting and serving.