1 baked 9-inch shell
4 oz. soft cream cheese
Fresh peach slices
1 c. mashed peaches
3/4 c. sugar
3 tbsp. cornstarch
1/2 c. water
1/4 tsp. almond extract

Spread bottom of shell with cream cheese. Place fresh peaches on this in two layers. Use remaining ingredients for glaze; stir over medium heat to boiling. Stir and boil one minute. Let stand 1/2 hour to cool. Pour over fruit in shell; refrigerate at least 5 hours. May also use strawberries, raspberries, blueberries (omitting almond extract). A pretty pie is made by leaving center free when layering peach slices and heaping fresh blueberries here and covering all with peach glaze.