Layered Peaches and Cream Slab Pie

Peaches and Cream Layer

4 cups frozen peach slices (measured when still mostly frozen

8 oz cream cheese

2 eggs

1 can sweetened condensed milk

2 tsp vanilla extract

Cook the peaches over medium low heat (breaking them up as you go) until they have been reduced by half (measuring 2 cups). Set aside to cool to room temp.

While you are waiting for the peaches to cool, make the crust, topping, and peach filling. (This will allow you to avoid washing the food processor between steps, and I am a big fan of that.)

When you come back to the filling, add the cooled peaches and the remaining ingredients to the food processor and process until thoroughly combined and smooth.

The Peach Filling

4 cups frozen sliced peaches (measured when frozen, but packed down)

1/4 cup Minute Tapioca

3/4 cup sugar

Cut each peach slice into 3 or 4 pieces to create a dice. Combine all ingredients in a bowl and set aside for at least 15 minutes.

The Crust

2–8.5 oz Jiffy Corn Muffin Mix

3 tbsp butter

1 egg

Put the muffin mix and butter in food processor–I slice the cold butter so it is more easily incorporated.

Process until the mixture resembles coarse sand.

Add the egg to the food processor and process until it starts to come together, but is still crumbly.

Pour into a greased 13 x 9 inch casserole dish.

Spread the mixture out and work the crust mixture up the sides of the pan and spread the remaining mixture evenly over the bottom of the pan and press, but not too hard, or the pie will be difficult to cut. It should look like this:

Crumb Topping:

1-8.5 oz box Jiffy corn muffin mix

1/2 cup slice almonds

6 tbsp butter

1/2 cup brown sugar

Combine all ingredients in food processor and pulse until it starts to form coarse crumbs.

Assembling the pie:

Pour the peaches and cream filling into the prepared crust. Spoon the peach filling evenly over the top. Top with crumb topping.

Bake at 350 degrees for 1 hour and 10 minutes.

Cool completely on the counter and then refrigerate for at least 4 hours.

Because of the corn meal content, this is a soft, cakey type of dessert. It is not too sweet and light. Family loved it.