FILLING:

1/3 c. sugar
1/4 tsp. salt
1/4 c. dairy sour cream
3 oz. pkg. cream cheese, softened
1 egg

CAKE CRUST:

1 c. Pillsbury's Best all purpose or unbleached flour
2/3 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
1 tbsp. peach syrup
1 tsp. vanilla
2 eggs

TOPPING:

29 oz. can sliced peaches, drained (reserve 1 tbsp. syrup)
1 c. dairy sour cream
1/4 c. firmly packed brown sugar

Heat oven to 350 degrees. Grease (not oil) and flour bottom and sides of 9 inch deep dish or 10 inch pie pan. Combine filling ingredients; beat until smooth and creamy. Set aside. (Lightly spoon flour into measuring cup; level off.) In large bowl, combine cake crust ingredients. Beat 3 minutes at medium speed. Spread batter evenly over bottom and up sides of prepared pan. Pour filling into unbaked crust. Bake at 350 degrees for 20 to 25 minutes or until crust is light golden brown; top with drained peach slices. Combine remaining topping ingredients; spoon over peaches. Bake 5 minutes longer. Chill at least 2 hours before serving. Store in refrigerator. 9 or 10 inch pie. TIP: Self-rising flour not recommended.