1 Baked pie shell–9-inch -If desired
5 c Sliced fresh peaches 1 pk (3 ounces) cream cheese,
-(about 5 medium) -Softened
1 c Sugar Fruit protector, to prevent
3 tb Cornstarch -From discoloring–use as
1/2 c Water -directed On package.
Few drops red food color,
Prepare and bake pie shell. Mash enough peaches to measure 1 cup. Mix
sugar and cornstarch in 2-quart saucepan. Gradually stir in water,
food color and mashed peaches. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil and stir 1 minute;
cool.Beat cream cheese until smooth. Spread in pie shell. Fill shell
with remaining peaches. Pour cooked peach mixture over top.
Refrigerate about 3 hours or until set. 8 SERVINGS; 330 CALORIES PER
SERVING.
Yields
8 servings