Peach Cheese Pie

• 1 (9-inch) unbaked pie shell
• 1 (8 oz.) pkg. cream cheese
• 2 eggs
• 1/2 c. sugar
• 2 Tbsp. milk
• 1 tsp. vanilla
• 1 (29 oz.) can peaches or 1 qt. home canned
• 1 Tbsp. cornstarch
• 1/4 c. sugar
• 1 tsp. lemon juice
• 1/4 tsp. almond extract (optional)

1. Soften cream cheese.
2. Add eggs, sugar, milk and vanilla. Blend well.
3. Pour into unbaked pie shell and bake at 375u0b0 for 30 minutes.
4. Cool.
5. Drain and slice peaches, reserving 1 cup juice. Combine cornstarch and sugar.
6. Stir in reserved peach juice, lemon juice and almond extract.
7. Cook, stirring, until thick.
8. Arrange peaches, petal fashion, on cheese filling.
9. Garnish with maraschino cherries.
10. Spoon glaze over fruit.
11. Chill 1 hour.
12. If there is not enough peach juice to equal 1 cup, mash peaches to equal 1 cup.

shell, cream cheese, eggs, sugar, milk, vanilla, peaches, cornstarch, sugar, lemon juice, almond

Taken from www.cookbooks.com/Recipe-Details.aspx?id=984317 (may not work)