Peach Pudding Pie

A good pie does not always have to be difficult or time consuming to make. This recipe certainly proves that thought to be true. Simple, but tasty, a nice twist on traditional peach pie. When you are in a hurry and need to throw a pie together, this is the recipe to use.


Lois Schertz


One 9 inch pie shell with lattice top. (Double crust recipe)


2 – 15 oz. cans of sliced peaches
1 box of Cook and Serve Vanilla Pudding


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 into unbaked pie shell. Put a lattice crust over the top. Bake at 425 degrees for 15 minutes. Reduce temperature and bake for another 35 minutes or until filling is bubbling and lattice crust is brown.