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Peaches and Cream Pie

   

3/4 cup/180 mL all-purpose flour
1 tsp/5 mL Watkins Baking Powder
1/2 tsp/2.5 mL freshly-ground Watkins Sea Salt
1/4 cup/60 mL Watkins Vanilla Dessert Mix
1/3 cup/80 mL sugar
1/4 tsp/1.2 mL Watkins Nutmeg
3 Tbsp/45 mL butter, softened
1 egg
1/2 cup/125 mL milk
2 cans (14-1/2 to 16 oz each; about 900 g total) canned sliced peaches, drained
           (reserve juice)
1 package (8 oz/227 g) reduced-fat cream cheese or Neufchatel, softened
1/2 cup/125 mL sugar
1/2 tsp/2.5 mL Watkins Vanilla
3 Tbsp/45 mL reserved peach juice
1 Tbsp/15 mL sugar
1/2 tsp/2.5 mL Watkins Cinnamon

Spray bottom of a 9-inch/23-cm deep dish or 10-inch/25-cm pie plate.  In large mixing bowl, combine the first 9 ingredients.  Beat with an electric mixer at medium speed for 2 minutes.  Pour into prepared pan.  Set aside 8 large peach slices.   Cut the remaining peach slices into 1/2- to 3/4-inch/12-18 mm chunks.  Place the drained peach chunks over batter, keeping peaches about 1/2 to 1 inch/12-25 mm from edge of plate.

In small bowl, combine cream cheese and next 3 ingredients; beat until smooth.   Spoon over peaches within same distance from edge.  Combine sugar and cinnamon; sprinkle over cream cheese filling.  Place reserved peach slices on top in circular fan design.  Bake at 350F/180C for 30 to 45 minutes.  Cool to room temperature; chill until serving time.  Serves 8 - 10.

Nutritional Information Per Serving; Calories 250; Protein 5 g; Carbohydrates 39 g; Sodium 310 mg; Fat 9 g; Saturated Fat 6 g; Cholesterol 45 mg; Dietary Fiber 1 g

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

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