| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 16 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1/4 | c | Confectioner's sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Butter |
| 1 | cn | (29-oz) peaches; drained |
| 1 | cn | (16-oz) peaches; drained |
| 2 | Eggs | |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 3 | tb | Flour |
| 1 | pk | (8-oz) cream cheese |
INSTRUCTIONS
CRUST FILLING Combine flour, sugar and salt; cut in butter to form a dough. Press into a 11x7x2-inch pan. Arrange fruit over crust in pan. Beat eggs; whisk in sugar, salt, flour and cream cheese. Cream until smooth. Pour over fruit. Bake at 400 degrees for 10 minutes; reduce heat to 325 degrees and cook 35 minutes. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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