44ozcanned peaches1-29 oz can and 1-15 oz can, save the liquid
1/2cupplus 1 tsp granulated sugardivided
Preheat oven to 350 degrees F. Spray the sides and bottom of a 10-inch glass deep-dish pie plate with non-stick cooking spray or grease with butter.
Add flour, salt, baking powder, and dry pudding mix to a medium-size bowl.
Add butter, egg, and milk and beat for two minutes with an electric mixer.
Pour this mixture into the prepared pie dish and smooth out.
Drain the peaches well and reserve the liquid. Arrange the peach slices on top of the flour mixture.
Use another bowl and beat the cream cheese and sour cream until fluffy. Add 1/2 cup of sugar and three tablespoons of the reserved peach liquid. Beat for two minutes.
Spoon the cream cheese mixture over the peaches but leave a 1-inch opening around the side of the pie dish.
Add a row of peach slices between the cream cheese mixture and the edge of the pie dish.
Mix one teaspoon of sugar and the cinnamon and sprinkle over the top of the pie.
Bake on the bottom rack of your oven for 35 minutes or until the top is golden brown and slightly puffed.
Remove from the oven and let it cool on a wire cooling rack to room temperature, then cover and chill in the refrigerator for several hours before serving.
Leftovers should be covered tightly with plastic wrap and can be refrigerated for up to seven days. Do not freeze. You can use peeled fresh peaches instead of canned. You will need approximately six cups of slices which is approximately twelve peaches. If you use fresh peaches, you will also need three tablespoons of peach juice. You can use purchased peach juice or nectar, or you can make your own by combining one peeled and sliced peach and 1/2 cup of water in your blender. Process this mixture until it is a liquid. This delicious dessert can be sliced and served plain, or it can be topped with whipped cream or a scoop of vanilla ice cream.