Categories: Cheese/eggs, Desserts, Fruits, Pies 
      Yield: 6 servings 
  
      8 oz Cream Cheese; Softened, 1 Pk       29 oz Peaches; Sliced, 1 Cn 
      2 ea Eggs; Lg                            1 tb Cornstarch 
    1/2 c  Sugar                             1/4 c  Sugar 
      2 tb Milk                                1 ts Lemon Juice 
      1 ts Vanilla                           1/4 ts Almond Extract 
      1 ea Unbaked 9-inch Pie Shell       
 
----------------------------------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.