You and your family/guests will thank me, and I shall thank Unity Baptist Church in Simpsonville, and we shall all thank Ann Mahaffey.
The reason: Peaches and Cream Pie is a really good pie.
We are winding down the season for fresh, locally grown peaches in South Carolina, but in the Upstate they are still available. Use four large ones to make this pie.
Ann and her late husband, Ryland Brashier, were members of Unity Baptist Church in Simpsonville for many years. Danny Bridges is pastor, and the large church with around 300 members is in the Greenville Baptist Association.
This is as much a story of friendship and romance as of peach pies. Ann and her late husband Ryland had one child, Marrio. He and his wife Sandra, and sons Evan and Ross, live in Fountain Inn. Ryland died about eight years ago. For 50 years or more, the Brashiers had known and been friends of the Mahaffeys. Bobby Mahaffey’s wife died four years ago, and one day Ann and Bobby saw each other at a restaurant and sat together to eat their meal. The friendship deepened, and they married.
Ann moved her membership to Beulah Baptist Church in Fountain Inn, where Bobby is a member. The pastor there is Eddy Mattison and the church is part of Laurens Baptist Association. Ann is active in the Senior Citizens group, and this summer she and Bobby are going with the group on a church trip to the beach.
Ann Mahaffey
Ann is also a member of the Red Hat Society, enjoys crocheting, and collects both cookbooks and bird figurines.
We thank Ann for sharing the recipe, which was in the Unity Baptist Church cookbook. She doesn’t recall where she got this recipe but has had it a long time, and says you can use frozen peaches. She says that the recipe is equally good using blueberries. She usually serves it with vanilla ice cream “to make it as fattening as I can!”
It’s great without the ice cream also. When I did my test recipe, I didn’t have the vanilla pudding and used butterscotch. That was good. So whether you use our local peaches or blueberries or serve it with or without ice cream, do make this pie for your next … Sunday Dinner.
Peaches and Cream Pie
¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 3-ounce package cook-and-serve vanilla pudding mix
½ cup milk
1 egg, beaten
4 large peaches, peeled and sliced
½ cup sugar
1 8-ounce package cream cheese, softened
2 teaspoons sugar
¼ teaspoon cinnamon
In a large bowl, combine flour, baking powder, salt, vanilla pudding mix, milk and egg. Beat 2 minutes, then pour and spread into a greased 9-inch pie plate.
Arrange the peaches over the batter to within ½ inch of the edge. The peaches will sink down into the batter somewhat.
In a small bowl, cream the sugar and cream cheese. Drop by dollops on the peaches, then spread with a knife to cover them.
Combine the 2 teaspoons of sugar with the cinnamon and sprinkle over the pie.
Bake at 350 degrees for 30 minutes. Serve warm.