4 c. fresh sliced peaches
1 c. sugar
1 tsp. lemon juice
3 tbsp. cornstarch
3 oz. cream cheese
1 tbsp. sugar
1 tbsp. milk
1 baked 9 inch pie shell

Add lemon juice and sugar to peaches and let stand until syrup forms. Drain off syrup and add water to make one cup. Cook peach syrup and cornstarch. Boil one minute and let cool. (OPTIONAL -- Add 1/2 small package apricot Jello.)

Mix cream cheese with the milk and sugar. Spread on inside of baked crust. Put peaches into pie shell and pour cooled syrup mixture over peaches. Chill thoroughly. Serve with topping of Cool Whip.