Peaches and Cream Pie

At my Bible study a couple weeks ago one of the ladies made this and it smelled soooo good I had to find a recipe I could butcher. I searched several on Allrecipes and found this one. All I substituted was the flour. I used Authentic Foods flour mix the first time and then Pamela's Baking mix today at the grandparents. It smells yummy, can't wait to eat!!!


1/2 cup plus 2 tbsp Pamela's Baking Mix or other GF flour mix
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk
1 (29 ounce) can sliced peaches (cut into bite sized pcs), drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar

1 tablespoon white sugar
1 teaspoon ground cinnamon


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

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.

***UPDATE*** for some reason the next time I made it the batter was too runny and I had to add some more Pamela's. I'm guessing it had something to do with the humidity (??). Anyway, I've made this several times and used various amounts of "flour", ranging from 2/3 cup to 1 cup. Just add a little at a time, by the tbsp until the batter feels thick enough and isn't runny.