This promo recipe from Gold Medal Flour – General Mills was clipped from packaging of some kind, likely a bag of Gold Medal Flour. This was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

EASY PEACH CREAM PIE

Pat-in-the-Pan Pie Shell (below)
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
2/3 cup orange juice
2 tablespoons Gold Medal all-purpose flour*
2 tablespoons water
3 cups sliced peaches (about 6 medium)

Bake pie shell. Beat cream cheese in small bowl until smooth and fluffy; beat in 1/4 cup of the sugar and the egg. Stir in 1/3 cup of the orange juice. Pour into hot pie shell. Bake just until center is set, about 15 minutes. Mix remaining sugar and the flour in 2-quart saucepan. Stir in water and remaining orange juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in peaches. Spoon carefully over hot pie; cool slightly. Cover loosely and refrigerate until firm, about 4 hours. 8 servings.

PAT-IN-THE-PAN PIE SHELL

1 cup Gold Medal all-purpose flour**
1/3 cup margarine or butter, softened
1/4 cup powdered sugar
1/4 cup chopped nuts

Heat oven to 350°. Mix all ingredients in medium bowl with fork until crumbly. Press firmly and evenly against bottom and side of ungreased pie plate, 9×1 1/4 inches. (Do not press on rim.) Bake 15 minutes.

*Unbleached or self-rising flour can be used
**Unbleached, self-rising or whole wheat flour can be used

Note: For a lighter, whole wheat pie crust, substitute 1/2 cup Gold Medal whole wheat flour and 1/2 cup all-purpose or unbleached flour for the 1 cup all-purpose flour

High Altitude Directions (3500 to 6500 feet): Heat oven to 375°

Helpful Hint: Pears, apricots or pineapple can be substituted for the peaches.