"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for PEACHES AND CREAM PIE, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Martha Bickford


cup flour
1 teaspoon baking powder
teaspoon salt
1 small package instant vanilla pudding
1 egg
cup milk
3 tablespoons butter, softened

fresh peaches, sliced
1 package (8 ounce) cream cheese, room temperature
3 tablespoons Peach syrup (about cup)

1 tablespoon sugar
teaspoon cinnamon

Combine flour, baking powder, salt, pudding mix, butter,egg and milk. Beat at medium speed 2 minutes. Spoon into 9 or 10 inch pie or tart pan. Arrange peaches in a tight spiral on top of batter. Combine filling ingredients, cream until smooth, about 2 minutes. Spoon filling on peaches, stopping one inch from edge. Sprinkle with cinnamon and sugar mixture.
Bake at 350 degrees for 30 to 35 minutes or until crust is brown and filling looks like custard.
Serve pie either slightly warm or chilled.




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