FRENCH CREAM FILLING:

1/2 c. granulate sugar
1/2 c. sifted all purpose flour
2 tbsp. cornstarch
Pinch of salt
1 tbsp. butter
1 egg yolk mixed with 1/2 cup cold milk
2 c. warm milk
1 - 2 tsp. vanilla
1 baked 9 inch pie crust

Mix sugar, flour, cornstarch and salt. Beat egg yolk slightly and combine with 1/2 cup cold milk. Add to dry ingredients, forming a smooth paste. Add warm milk slowly and cook until thick and smooth, stirring constantly. Cook for about 5 minutes after it thickens. Add butter. When cool add vanilla.

PEACH GLAZE:

2 c. peeled, sliced fresh peaches (plus 2 c. more of peeled, sliced peaches,
set aside)
1/2 c. water
1 c. sugar
3 tbsp. cornstarch
2 tbsp. butter
1/4 tsp. almond extract

Place peaches and water in blender or food processor; cover and process until smooth. Pour pureed fruit into a medium saucepan. Combine sugar and cornstarch, stirring well. Add sugar mixture to pureed peaches. Cook over medium high heat 5 minutes or until mixture is thick and clear, stirring constantly. Remove from heat. Add butter and almond extract, stirring until smooth. Cool.

Assembly: Fill baked crust with filling. Arrange as many peeled, sliced fresh peaches as needed in an attractive pattern on top of filling. Pour peach glaze on top. Chill.