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Orchard Peaches ‘n’ Cream Pie

Many customers drop by every season to the peach orchard my husband and I own. It's fun to swap recipes with them, and this is one of my favorites.—Dana Tittle, Forest City, Alaska
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings


  • 3/4 cup all-purpose flour
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large fresh peaches, peeled and sliced
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 2 teaspoons sugar
  • 1/8 to 1/4 teaspoon ground cinnamon


  • In a large bowl, combine the first six ingredients; beat for 2 minutes. Spread into a greased 9-in. pie plate. Arrange peaches over batter to within 1/2 in. of edge.
  • In a small bowl, beat cream cheese and sugar until smooth; spoon over peaches. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 35 minutes or until golden brown around the edge and a toothpick inserted in the center comes out clean. Refrigerate leftovers.
Nutrition Facts
1 piece: 273 calories, 11g fat (7g saturated fat), 60mg cholesterol, 289mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 5g protein.

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Average Rating:
  • Lucy
    Apr 19, 2019

    Used 16 inch pie pan. Lord by everyone.

  • lynandmas
    Sep 11, 2015

    DELICIOUS!! Just be sure to grease the pan well and maybe cook for 10 minutes extra.

  • erminia43
    Oct 18, 2012

    No comment left

  • Sandee
    Jul 17, 2007

    No comment left