2 tablespoons cornstarch
3/4 cup sugar
1/2 cup peach puree
1/2 cup water
2 tablespoons lemon juice
8 ounces cream cheese
1/4 cup powdered sugar
4 cups sliced peeled peaches
8 " baked, cooled pie shell

Puree enough peach slices in blender to make 1/2 cup. Place cornstarch and sugar in saucepan and blend. Add puree, water, lemon juice. Bring to a boil and cook until thickened and clear. Cool. Beat cream cheese and powdered sugar together - spread over bottom of cooled pie shell. Combine cooled sauce and sliced peaches - spoon into pie shell. Chill in refrigerator until thickened. Serves: 8 to 10.