Peach Pan Pie

½ cup milk
3 tbsp. Butter, softened
1 egg
1 small pkg. Vanilla pudding mix (not instant)
1 tsp. Baking powder
¾ cup flour
1 large can sliced peaches, well drained (reserve 3 tbsp. Juice)
3 tbsp. Reserved juice, amaretto or triple sec
½ cup sugar
1 (8 oz.) pkg cream cheese, softened
2 tbsp. Sugar
1 tsp. Cinnamon

In blender, combine mild, butter, egg, pudding mix, baking powder and flour. Blend on high 1 minute or mix by hand for 2 to 3 minutes. Pour into a 10-inch ungreased pie plate or quiche pan. Place peaches over this mixture, leaving ½ - inch space around edge.

In blender, combine reserved juice, ½ cup sugar and cream cheese. Blend until smooth. Spoon over top of peaches, also leaving ½ inch at the edge. Sprinkle with mixture of the 2 tbsp. Sugar and the cinnamon.

Bake at 350 degrees for 30 minutes. Serve with whipped topping, if desired. Makes 6 to 8 servings.

(I have had the above recipe for over 15 years clipped from the Mpls Star Tribune) It is delicious!!