by Marsha Hubler
Thanksgiving is a time of celebration for the Amish and Mennonites in central Pennsylvania. Many groups have church services either on Thanksgiving or the following Sunday for the purpose of thanking God for His goodness. Secondly and just as important, the Plain Folk gather around friends’ or families’ tables for a feast of home-made cooking, including an array of desserts that would satisfy anybody’s sweet tooth. A favorite dessert found on many of their menus is peaches-and-cream pie.
One pie crust of your choice for bottom of pan
¾ c. all-purpose flour
½ tsp. salt
1 tsp. baking powder
1 (3 ounce) package of non-instant vanilla pudding mix
3 T. butter, softened
½ c. milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package of cream cheese, softened
½ c. granulated sugar
1 additional T. granulated sugar
1 tsp. ground cinnamon
Pre-heat oven to 350 degrees F.
Place bottom pie crust in a 10-inch deep-dish pie pan.
In medium bowl, mix flour, salt, baking powder, and pudding mix. Add butter, egg, and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange peach slices on top of the pudding mixture.
In a small bowl, beat cream cheese until fluffy. Add ½ cup sugar and 3 tablespoons of reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle over the top.
Bake in pre-heated oven for 30 to 35 minutes until golden brown. Chill before serving.
Makes 1 10-inch pie
Marsha Hubler, author of the bestselling Keystone Stables Series, has a master’s degree in education and has 18 books and dozens of articles/short stories in print. She lives in central PA. The director of the Montrose Christian Writers Conference and a frequent speaker, she loves to help beginning writers. Visit Marsha at the following sites: