Peaches, Oh Yeah!

Oh,  Yeah!  Peach season has arrived. Ron  and I canned 52 quarts of Utah Peaches.Oh yes, then there came peach cobbler, fresh peach pie. It was to die for. Here is the recipe: for all you cooks out there.

                        Fresh Peach Pie.
           1-3 oz Cream Cheese
            1/2 cup powdered sugar
            1/2 Pint whipping cream
            1 tsp Vanilla
            3 tbsp Corn starch
            3/4 cup Granulated Sugar
            4-5 fresh peaches peeled and sliced
            1 graham cracker crust or baked and cooled pie crust.
   Mix small amount whipping cream with cream cheese to soften.
   Whip in a separate bowl the remaining whipping cream with powdered sugar.
   Add vanilla and cream cheese mixture.
   Pour onto crust and refriderate for 1 hour.
   Mash enough peaches to equal 1 1/2 cups.
   Mix with 3 Tbsp. cornstarch and 3/4 cup of sugar.
   Cook on medium heat stirring until thick.
   Cool.
   Arrange single layer of sliced peaches over the top.

   Then top with peach glaze, cool and serve. ENJOY