peach glace pie
| Measure | Ingredient |
|---|---|
| 1 | Baked pie shell--9-inch |
| 5 cups | Sliced fresh peaches (about 5 medium) |
| 1 cup | Sugar |
| 3 tablespoons | Cornstarch |
| ½ cup | Water |
| Few drops red food color, If desired | |
| 1 pack | (3 ounces) cream cheese, Softened |
| Fruit protector, to prevent From discoloring--use as directed On package. |
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.
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