CREAM CHEESE PASTRY:

1/2 c. shortening
7-8 oz. pkg. cream cheese
2 c. sifted flour
3 tbsp. cold water

Combine flour and salt with pastry blender or 2 knives, blend shortening or butter and cream cheese into flour mixture until coarse. Sprinkle with water, 1 tablespoon at a time. Work dough until firm. On a lightly floured surface, roll dough to a circle about 1 1/2" larger than a 9" pan. Press dough gently into pie pan. Fold dough over edge of pan and flute with fingers or fork.

PEACH PIE FILLING:

1 egg
1 c. milk
2 1/2 c. graham crackers, crushed
2 (No. 2) cans sliced peaches

Beat egg slightly, add milk and beat to mix well. Drain peaches and dip in egg mixture. Place in pie pan and sprinkle with crumbed graham crackers. Dot with butter. Bake in oven at 400 degrees for about 45 minutes until brown.