1 Baked pie shell–9-inch
5 c Sliced fresh peaches
-(about 5 medium)
1 c Sugar
3 tb Cornstarch
1/2 c Water
Few drops red food color,
1 pk (3 ounces) cream cheese,
Fruit protector, to prevent
-From discoloring–use as
-directed On package.
Prepare and bake pie shell. Mash enough peaches to measure 1 cup. Mix
sugar and cornstarch in 2-quart saucepan. Gradually stir in water,
food color and mashed peaches. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil and stir 1 minute;
cool.Beat cream cheese until smooth. Spread in pie shell. Fill shell
with remaining peaches. Pour cooked peach mixture over top.
Refrigerate about 3 hours or until set. 8 SERVINGS;
330 CALORIES PER SERVING.