Categories: Fruits, Desserts, Pies 
      Yield: 8 servings 
  
      3 c  Fresh Peaches: Sliced And 
           -Mixed With 1/2 Cup Sugar OR 
      3 c  Canned Or Frozen Peaches; 
           -Drained 
      2 T  Cornstarch 
      3 oz Cream Cheese; Softened, 1 Pk 
    1/2 c  Sour Cream 
      2 lg Eggs 
      1 T  Lemon Juice 
    1/3 c  Sugar 
      1 t  Cinnamon 
      1    Unbaked Pie Crust For 
           -10-Inch Pie 
  
  NOTE:  You can use up to 1/2 cup more fresh peaches if needed for this 
  recipe. 
   
  Mix the peach and cornstarch and set aside.  Cook the cream cheese and 
  sour cream until it thickens, stirring constantly.  Mix the eggs, 
  juice and sugar in a mixer bowl.  Add the cheese mixture and beat 
  until cool. Arrange the peaches in the unbaked pie crust.  Pour the 
  filling over the peaches.  Sprinkle with the cinnamon.  Bake in a 
  preheated 425 Degree F. oven for 10 minutes and then at 350 Degrees 
  F. for about 30 to 35 minutes. Cover with a sheet of foil to retard 
  browning if necessary. 
   
  NOTE: 
   
  This pie may be made with a double crust.  Just follow the directions 
  the same as for a single pie crust.  Cover with a lattice or regular 
  top crust over the pie filling. 
   
  From: Emily Griffith Opportunity School Quoted In The Spotlight Food 
  Section Of The Rocky Mountain News 07-10-94 
   
  Posted by:  Rich Harper