2 tbsp. cornstarch
3/4 c. granulated sugar
1/2 c. peach puree
1/2 c. water
2 tbsp. lemon juice
3 oz. cream cheese
1/4 c. powdered sugar
4 c. sliced, peeled peaches
8 inch baked, cooled pie shell

Puree enough peach slices in blender to make 1/2 cup. Place cornstarch and sugar in saucepan and blend. Add puree, water, lemon juice. Bring to a boil and cook until thickened and clear. Cool. Beat cream cheese and powdered sugar together - spread over bottom of cooled pie shell. Combine cooled sauce and sliced peaches - spoon into pie shell. Chill in refrigerator until thickened. Serves: 8 to 10.