Peach Pudding Pie
Two ingredients, well three if you count the milk for brushing on the top crust prior to baking. That’s it. Proving that a good pie does not have to be difficult or time consuming to make. Simple, but tasty, a nice twist on traditional peach pie. I find that good, fresh peaches are not always easy to find and when that is the case you bake this pie. If you are in a hurry and have a hankering for peach pie, this is the recipe to use.
Peach Pudding Pie
If you are in a hurry to create a peach pie, this is the one for you.
Ingredients
Crust
- unbaked 9 inch double crust pie shell
- 2 tbsp milk to brush on top crust prior to baking
Filling
- 2 15 oz cans of sliced peaches
- 1 4.6 oz box Cook and Serve Vanilla Pudding
Instructions
- Preheat oven to 425 degrees.
- Drain the peaches reserving one cup of juice.
- In a small pan combine the juice and the dry vanilla pudding mix.
- Cook until thickened.
- Mix the peaches with the pudding mix; pour the mixture into unbaked pie shell.
- Arrange crust over the top, crimp and flute edges
- Brush top crust with milk.
- Bake at 425 degrees for 15 minutes. Reduce temperature and bake for another 35 minutes or until filling is bubbling and bottom crust is browned.
Notes
Make sure to use Cook and Serve pudding mix. Instant pudding mix will not work.