Peaches and Cream Cheese Pie

Serves 8-10

Gil

Ingredients
Bottom layer:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 ounce) package vanilla pudding mix, original, not instant
3 tablespoons butter or margarine, softened
1 egg
1/2 cup milk

Middle layer:
1 (10 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar

Topping:
1 tablespoon white sugar
1 teaspoon ground cinnamon

Directions
Preheat oven to 350 F. Grease 10 inch deep-dish pie pan, bottom and sides.

Bottom layer:
In mixing bowl add flour, salt, baking powder and pudding mix, stir with spoon. Add butter, egg and milk. Mix on low until blended. Beat for 2 additional minutes. Pour mixture into pie pan.

Middle layer:
Arrange drained peach slices on top of bottom layer.
In a small mixing bowl, beat cream cheese until fluffy. Add sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch from edge of pie pan.

Topping:
Mix sugar and cinnamon and gently sprinkle over top.
Bake for 30 to 35 minutes or until top is golden brown.

Chill and serve.