I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.

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  • 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 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. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.

  • Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

370 calories; 15.2 g total fat; 67 mg cholesterol; 422 mg sodium. 53.8 g carbohydrates; 5.5 g protein; Full Nutrition

Reviews (1005)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2011
Absolutely great dessert. I have made this four times and am ALWAYS asked for the recipe. Though on a side note I always use 1.5 times the amount of peaches the recipe calls for. It's pretty darn fabulous. Definitely a keeper!!! Read More
(369)

Most helpful critical review

Rating: 3 stars
11/02/2006
I used a 10" springform pan and baked the "crust" by itself for 10 minutes as recommended by other reviewers. I think I'd try baking it in a 10" quiche pan next time just for a prettier presentation than a springform pan. Followed everything else as written in the recipe. Doesn't really qualify as a pie but it is a nice dessert; very cobbler-esque or shortcake-like with a good cream-cheese topping (sort of a cheesecake flavor); the cinnamon/sugar really adds. We're trying it out warm now as I type; it's ok chilled too but the leftovers aren't as appealing; we liked it fresh-out-of-the-oven-warm better. Thank you for sharing your recipe! Read More
(26)
1241 Ratings
  • 5 star values: 876
  • 4 star values: 204
  • 3 star values: 99
  • 2 star values: 42
  • 1 star values: 20
Rating: 5 stars
02/16/2011
Absolutely great dessert. I have made this four times and am ALWAYS asked for the recipe. Though on a side note I always use 1.5 times the amount of peaches the recipe calls for. It's pretty darn fabulous. Definitely a keeper!!! Read More
(369)
Rating: 5 stars
02/16/2011
Absolutely great dessert. I have made this four times and am ALWAYS asked for the recipe. Though on a side note I always use 1.5 times the amount of peaches the recipe calls for. It's pretty darn fabulous. Definitely a keeper!!! Read More
(369)
Rating: 5 stars
01/30/2004
This was fabulous! I call it my second best find so far on this site with the first one being the recipe for "Clone of a Cinnabon". I followed a previous reviewer's suggestion and doubled the recipe and baked it in a glass 9 x 13 pan. I then chilled it over night and brought it to work. Everyone loved it! I also would agree that it's not really a pie but more like a peaches and cream dessert. I didn't find it too sweet at all and I like that it calls for canned peaches so I can make it any time of year. Will definately make this again. Read More
(265)
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Rating: 4 stars
01/18/2004
I liked this pie a lot. It is pretty easy to make too. I have following suggestions for improvising it: 1. Bake the crust for 10 min before adding peaches to avoid making it chewy 2. Make sure you drain the peaches well or the pie will be soggy 3. Do not forget to add cream cheese mixture leaving 1" space from the edge of the pan (I forgot to do this and it spilled over during baking) 4. Perhaps add only 1/2 cup flour to the crust mix (not absolutely necessary but this is something I might try the next time) 5. You might want to add 1 1/2 can peaches instead of just one 29 oz can ( again, this is not absolutely necessary) 6. In the reviews some people have suggested to use spingform pan instead of pie plate - that might be necessary if you add more peaches. Read More
(233)
Rating: 5 stars
08/06/2004
After spending considerable time reading other reviews I adjusted the recipe to suit our needs. I doubled the recipe added an extra can of peaches and used a 9x13 pan. I baked the crust ten minutes and then added peaches etc. and returned to the oven for an additional 35 minutes. The cinnamon sugar topping looked like it was going to be too much but I threw caution to the wind and used it all. I'm very glad that I did because it enhanced the flavor tremendously. I would advise using a strong sweet cinnamon such as Chinese cassia. Everyone enjoyed this and asked for the recipe. Read More
(179)
Rating: 5 stars
01/24/2004
It's amazing. I've made the peach version and loved it. I recently made a "Strawberries and Cream" version. It was just as good. Nice alternative to strawberry shortcake. If you use strawberries you'll need 32 oz. frozen, sweetened, sliced strawberries. Thaw and drain well! The cream cheese topping will be pink and very cute:) Soon, I'll try raspberry and blueberry. Read More
(148)
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Rating: 4 stars
01/06/2003
If you use a smaller pan than 10 inches your crust will be soggy/runny. If you want to use a 9 or 9 1/2 inch pie pan and don't want to spend 30 bucks getting a 10 inch pie pan shipped to you and/or you don't want to worry about soggy crust do this: Mix the crust as directed. If using a 9 or 9 1/2 pie pan dump 80% of the mixture into the pie pan (100% if you have a 10 inch pan). Cook for 15 minutes at 350 degrees. Brush with egg whites until coated and then cook for 5 minutes more. This makes sure your crust is completely cooked and the egg white makes a protein barrier so that your crust does not get soggy from the peaches while cooking or standing. Follow the rest of the directions for the pie. All in all this was pretty good. The next time I will cut the pieces of peach up and mix with the cream cheese. Read More
(125)
Rating: 5 stars
01/06/2003
Alright here goes... I am 24. I dont cook. I dont bake. It is just not my forte. I work at a hospital in Medical Records where they were having their annual bake off and the 1st prize was a 50 gift certificate and 2nd prize was a 25 gift certificate. I just love gift certificates and was so inspired to bake something to win one of these. So every year a doctor comes in to taste test the goodies and award the prizes on tastefullness and presentation. I didnt dress my pie up or anything just took it as is and it looked pitiful... not very pretty. The cinamon had baked up on the sides etc. After all the taste tests were done he awarded 3rd prize then 2nd. Then he says "in all my years i have judged pies on a combination of taste and presentation but this year's 1st prize lacks presentation but was the most delicious pie!" And I won the 50 gift certificate... I never won anything in my life. I was so happy. I was also kind of nervous about it because I had never tried this recipe before and being that I dont cook it made me a little worried but all turned out good. So many complimented me on the pie. It felt so good. Maybe this will be the beginning of my baking career! It also helped that there were a lot of reviews to read. I really wanted something that would win and when I read everyone's reviews and they won something all the better. Thanks!!! Read More
(117)
Rating: 5 stars
06/03/2006
DON'T change anything from the original recipe. The original recipe won the BLUE RIBBON for me today in the pie contest at my church. I previously made this recipe using others suggestions such as baking crust before putting in peaches etc. BIG MISTAKE. FOLLOW THE RECIPE AS IS and you will get exactly what the recipe states "AWARD WINNING". This is like a peach cobbler and a cheesecake but much better. I really don't like making pies but this is definitely one that I will make again and again because not only is it absolutely delicious BUT SUPER EASY!! Read More
(99)
Rating: 5 stars
06/21/2003
I made this recipe and read some of the reviews first. I found this recipe should only be baked for the time said, 30 -35 min. as it will harden off after it cools because of the pudding and flour in the recipe. Also, make sure you buy the cook and serve pudding mix and not the instant. I used the remaining peach juice and made a sauce and poured it over the top immediately after removing from the oven and added ground walnuts on top. This recipe is a keeper for sure! Read More
(76)
Rating: 3 stars
11/02/2006
I used a 10" springform pan and baked the "crust" by itself for 10 minutes as recommended by other reviewers. I think I'd try baking it in a 10" quiche pan next time just for a prettier presentation than a springform pan. Followed everything else as written in the recipe. Doesn't really qualify as a pie but it is a nice dessert; very cobbler-esque or shortcake-like with a good cream-cheese topping (sort of a cheesecake flavor); the cinnamon/sugar really adds. We're trying it out warm now as I type; it's ok chilled too but the leftovers aren't as appealing; we liked it fresh-out-of-the-oven-warm better. Thank you for sharing your recipe! Read More
(26)