Jersey Freshcipes Cream Cheese Peach Pie
1 tsp baking powder
3 TB unsalted butter, softened
1/2 tsp salt
1 large egg
1/2 cup milk
3.4 ounce package of instant vanilla pudding mix
4-5 Jersey Fresh peaches
12 ounces cream cheese, softened
3/4 cup sugar
1/2 tsp pure vanilla
1 TB sugar
1/2 tsp ground cinnamon
20m prep time / 50m cook time
2. Cream cheese mixture: Combine your cream cheese, 3/4 cup sugar, and vanilla in a bowl and beat on medium speed for 2 minutes. Set aside.
3. Crust: Combine flour, baking powder, butter, salt, egg, milk, and pudding mix in a large bowl and beat for a couple minutes at medium speed. Spread your batter in an even layer into a greased 10" pie plate. Do not go up the sides of the pan. It can be stubborn to spread but just stick with it.
4. Assemble: Spread your peach chunks evenly over your crust batter. Be careful that you do not place any peaches along the edges. Leave about 3/4" gap between the peaches and the side of the pie pan. This will allow the crust to rise up the sides while baking. Place your cream cheese mixture into a piping bag or zip top bag with the corner snipped off. Pipe your cream cheese over your peaches covering them completely. If you were to just spread the cream cheese without piping, all of your peaches would push to the sides. Again, leave a gap between the cream cheese and the side of the pan. Lightly smooth the cream cheese with an offset spatula. Mix together your 1 TB sugar and cinnamon. Sprinkle the cinnamon sugar generously over the top of the pie. Bake your pie at 350 degrees for 50 minutes. Cool completely on the counter. Chill in the refrigerator for 6-8 hours before serving. Store any leftovers in the refrigerator.