This saturday was CTDN's company picnic. I brought a volleyball net and was pleased to find that nearly everyone who came was willing to take a stab at it, and we had a lot of fun.

I also entered the pie contest...and won!! Here's the recipe I used. It got RAVE reviews on the website I found it on:

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix*
3 tablespoons butter, softened
1 egg
1/2 cup milk
1(29 ounce) can sliced peaches, drained and syrup reserved**
1(8 ounce) package cream cheese, softened
1/2 cup white sugar***
1 tablespoon white sugar
1 teaspoon ground cinnamon

*there was much debate on the website, but I used instant pudding mix and experienced no problems with the "crust," which is really more cakey than crusty.
**Since they're in season, I used 6 fresh peaches, removed the skin, and cut into 1/8ths. I did buy the canned peaches so could use 3 tablespoons of the syrup in the topping (then ate the canned peaches with some lowfat cottage cheese. Yum). A lot of people who did use canned peaches had issues with overall sogginess, so if you used canned, drain well.
***more debate on the website about the topping being too sweet, so I reduced the amount of sugar used. (I eyeballed it and I'm too lazy to do the math. If you do this, use the 1/2 cup measuring cup and use about a third less.)

Directions: 1. Preheat oven to 350 degrees. Grease sides and bottom of a 10 inch deep-dish pie pan. 1.5. if using fresh peaches, peel off skin and slice them. Set aside.
2. In a medium mixing bowl, mix together flour, salt, baking powder, and pudding mix. Mix in butter, egg, and milk. Beat for 2 minutes. Pour mixture into pie pan. Perhaps b/c I used instant pudding, the mixture was tacky and did not 'pour.' If yours does this, fear not; the crust still comes out yummy and fluffy. Arrange the peach slices on top of the pudding mixture.
3. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for two minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together one tablespoon sugar and one teaspoon cinnamon and sprinkle over top. I found that the cream cheese mixture expands nicely. So try to thinly coat all of your peaches, and don't worry about getting it perfect. And the cinnamon sugar topping is key -- the pie would be a bit bland without a healthy smattering of cinnamon. So don't skip that step!
4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving. I baked for about 40 minutes and chilled overnight in the fridge.

Because this is rather an odd 'peaches and cream pie,' and was often called a hybrid of a cake, cobbler, and pie on the website, I renamed it Peach Cablooie, where cablooie is an amalgam of the words CAke, coBLler, and pIE. ;) It's easy to make, light and sweet and delicious, and I've heard tell of making it with apples and with blueberries, too.

Hey, I hadn't even tasted the thing before in my life -- the judges got first dibs and we had to await their verdict before we could try them ourselves -- and I won a blue ribbon and a better homes and gardens cookbook. So trust me and try this for yourself. Enjoy!