Peach O Cheese Pie

Crust:

1 baked 9” pastry shell cooled or 9” crumb crust

Basic Filling:

1 (8 oz) package of cream cheese, softened

1 can Eagle brand sweetened condensed milk

½ cup ReaLemon reconstituted lemon juice

1 t vanilla extract

In medium bowl, beat softened cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.

Fresh Peach:

5 large fresh peaches, peeled

½ cup sugar

1 T cornstarch

½ cup water

Cut 4 peaches into slices; arrange a top pie. Mash or puree remaining peach. In small saucepan, combine sugar and cornstarch. Add mashed peach and water. Cook over medium heat; stir constantly until thickened and clear. Strain. Add a few drops of yellow food coloring. Cool. Pour glaze over top of chilled pie.

Canned Peach:

1 (1 lb 14 oz) can sliced peaches

1 T cornstarch

Drain peaches; reserve juice. Arrange peach slices a top pie. In small saucepan, combine 1 peach juice and cornstarch. Cook over medium heat; stir constantly until thickened and clear. Add a few drops of yellow food coloring. Cool. Pour glaze over top of chilled pie.