PEACH CHEESE PIE

      Title: PEACH CHEESE PIE
  Categories: Cheese, Desserts, Fruits
       Yield: 6 Servings
  
       8 oz Cream cheese; softened, 1 pk
       2 ea Eggs; lg
     1/2 c  Sugar
       2 ts Milk
       1 ts Vanilla
       1 ea Unbaked 9-inch pie shell
      29 oz Peaches; sliced, 1 cn
       1 ts Cornstarch
     1/4 c  Sugar
       1 ts Lemon juice
     1/4 ts Almond extract
       1 x  ----------garnish-----------
       1 x  Maraschino cherries
  
   Beat the cream cheese in a bowl, using an electric mixer set on medium
   speed, until smooth.  Gradually add the eggs, 1/2 cup of sugar, milk
   and vanilla, beating well after each addition. Pour into the unbaked
   pie shell. Bake in  375 degree F. oven for 30 minutes or until set.
   Cool on a wire rack.  Drain the peaches, reserving 1 cup of the juice.
    Combine the cornstarch and 1/4 cup sugar in a small saucepan.
   Gradually stir in the reserved peach juice, lemon juice and almond
   extract. Cook over medium heat, stirring constantly, until the
   mixture boils and thickens. Remove from the heat.  Arrange the
   peaches in a circle, petal fashion, on top of the filling. Garnish
   with maraschino cherries. Spoon the glaze over the fruit.  Cover and
   chill in the refrigerator for at least one hour or until set.
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