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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
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