1 Baked pie shell–9-inch -If desired
5 c Sliced fresh peaches 1 pk (3 ounces) cream cheese,
-(about 5 medium) -Softened
1 c Sugar Fruit protector, to prevent
3 tb Cornstarch -From discoloring–use as
1/2 c Water -directed On package.
Few drops red food color,
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.
Yields
8 servings