2 (3 oz.) pkg. cream cheese, softened
1/2 c. butter
2 tbsp. sugar
1 1/2 c. flour
1 egg white

FILLING:

11 c. thinly sliced fresh peaches
3/4 c. sugar
3 tbsp. tapioca
2 tbsp. lemon juice
1/2 tsp. cinnamon (optional)

Crush 1/4 of fruit; add sugar, tapioca, and lemon juice and mix gently. Set aside 30 minutes to 1 hour. Stir occasionally.

For crust: Beat cream cheese, butter, and sugar until well mixed. Add flour and mix until well blended. Pat dough out 1 inch thick, wrap in plastic wrap and chill about 30 minutes. Shape dough into rectangle on floured board; roll dough to 1 inch over pan size. Gently roll dough around rolling pin.

Pour fruit mixture into a 13 x 9 inch glass baking dish; gently unroll crust over top of fruit mixture. Turn under excess crust and gently press down on inside edge of glass pan. Beat egg white until foamy; brush lightly on top of pastry. Bake in a 350 degree oven until crust is golden brown (60 to 70 minutes). Serve warm with Cool Whip or fresh cream.