- Cook Time
- Prep Time
- 10 ServingsServings
- Almond Cream Cheese Topping:
- 1- 8 ounce package reduced fat cream cheese
- 1/2 cup sugar, 1/2 teaspoon almond extract
- 3 tablespoons reserved peach syrup (see filling ingredients)
- Crumb Topping:1/4 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons flour
- 2 tablespoons cold butter
- 1/4 cup almonds, sliced
- Filling:3/4 cup all-purpose flour
- 1/2 teaspoon salt, 1 teaspoon baking powder
- 1 - 3 .5 ounce package Cook and Serve Vanilla Pudding Mix
- 2 tablespoons softened butter
- 1 large egg, 1/2 cup milk, 1%
- 1/2 teaspoon almond extract
- 1 - 15 ounce can sliced peaches in lite syrup, drained with 3 tablespoons reserved
- 1 - purchased shortbread pie shell
- Garnish (Optional):Whipped cream and/or reserved peach slices
1 Pre-heat oven to 350°F.
2 ALMOND - Cream together all of the ingredients until fluffy; set-aside.
3 CRUMB - Mix together sugar, cinnamon and flour. Cut in cold butter with a pastry cutter (or with two knives) until butter is in very small pieces. Add sliced almonds; set-aside.
4 FILLING: - Mix together all-purpose flour, salt, baking powder and uncooked pudding mix. Add butter, egg, milk, and Almond extract.
5 Beat for at least two minutes until smooth. Pull up aluminum edging of pie pan to expand the size of the pan. Pour mixture into pie shell. Arrange peach slices in a spiral on top of the filling. Reserve extra peach slices for garnishing.
6 Note: This pie will rise. Remove 3 tablespoons of filling if you live at high altitude.
7 Spread the Almond Cream Cheese Topping on top of the peaches within 1 inch of the edge of pie shell. Sprinkle the Crumb Topping mixture evenly over the Almond Cream Cheese Topping.
8 Place the pie in the center of the oven, with a pan underneath to catch drips. Bake in oven, 35 to 45 minutes or until golden brown. If you live in high altitude, the pie will need to cook longer to insure that the pudding thickens.
9 Chill pie 3 to 4 hours before serving. If desired, garnish with whipped cream and peach slices before serving.
Source: Wheat Foods Council