8 oz Cream cheese; softened, 1 pk
2 ea Eggs; lg
1/2 c Sugar
2 ts Milk
1 ts Vanilla
1 ea Unbaked 9-inch pie shell
29 oz Peaches; sliced, 1 cn
1 ts Cornstarch
1/4 c Sugar
1 ts Lemon juice
1/4 ts Almond extract
1 x ———-garnish———–
1 x Maraschino cherries
Beat the cream cheese in a bowl, using an electric mixer set on medium
speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk
and vanilla, beating well after each addition. Pour into the unbaked
pie shell. Bake in 375 degree F. oven for 30 minutes or until set.
Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice.
Combine the cornstarch and 1/4 cup sugar in a small saucepan.
Gradually stir in the reserved peach juice, lemon juice and almond
extract. Cook over medium heat, stirring constantly, until the
mixture boils and thickens. Remove from the heat. Arrange the
peaches in a circle, petal fashion, on top of the filling. Garnish
with maraschino cherries. Spoon the glaze over the fruit. Cover and
chill in the refrigerator for at least one hour or until set.