What I should have titled this post was, "There is no finished photo of the pie I painstakingly made because my men obviously don't understand that I'm a blogger and every good blogger takes step-by-step photos of her work no matter how trivial for heaven's sake and so they gobbled up a whole pie without giving me a chance to set it out in good light and snap a photograph!"
But... that was kind of long.
And the point is this. This pie is so good that you won't have time to take a photo of it, because it will be gone and enjoyed, that fast. So really, I guess they did me a favor because if the pie was rotten, maybe I'd have a photo to show you. I have to think about that for a minute...
make it work. I changed the flour, and it was fantastic! I will be trying it with other gluten free flour varieties in the future to see what I like best, but this was very close to the original pie.
regular and gluten free version. (If you're not GF, make this the regular way and don't blame me if you find yourselves eating it right out of the pan.) In fact, my son (in between huge mouthfuls) was sitting at the table eating his pie all alone as I cleaned dinner dishes... and he said, "Well Mom, there's a lot of things I could say about this pie, but they all mean the same thing. THIS PIE IS AWESOME." So there ya go.
Mama's Peaches and Cream Pie:
3/4 c flour (For gluten free version, substitute coconut flour)
1 tsp baking powder
1/2 tsp salt
3 1/4 oz dry Jell-O brand vanilla pudding (NOT instant)
3 TBSP butter, softened
1/2 cup milk
*Beat above ingredients in mixing bowl 2 minutes on medium speed until well blended. Pour into buttered pie plate and set aside.
(1) 15-20 oz can sliced peaches (drained over a bowl, reserving liquid)
*Place peaches gently over batter
(1) 8oz pkg room temperature cream cheese
1/2 cup sugar
3 TBSP reserved peach juice
*Combine in mixing bowl and beat 2 minutes. Spoon over peaches to within one inch of edge. Sprinkle with cinnamon and sugar. Bake 350 for 30-35 minutes, until crust is golden brown. Filling will appear slightly soft. Cool and chill in refrigerator until cold. (Or serve it warm if you like your desert gooey. You can't go wrong.)
Now, go forth and eat pie.