Peaches 'N' Cream Pie

Peaches 'N' Cream Pie

1 Baked 8 or 9 inch pie shell (cooled) 
1/2 pint whipping cream (whipped) 
3/4 cup clarified apple or peach juice 
1 Tsp or more lemon juice 
3 ounces cream cheese 
12 High Country Orchards Palisade Peaches, blanched, peeled and chilled 
1 cup GW sugar mixed with 3 Tbsp cornstarch 
Vanilla and GW Powdered Sugar to taste 

In heavy saucepan, place fruit juice, 1&1/2 cups diced peaches, lemon juice and sugar & cornstarch mixture. Bring to simmer, stir gently until thick; cool. Once that mixture is cool its time to whip cream until just thick; add softened cream cheese and then whip until fairly stiff. Add vanilla (and powdered sugar if want it sweeter). Spread cream cheese & whipped cream mixture in bottom of pie crust. Arrange rest of peaches, sliced over this layer. Spoon cooled glaze over top. Refrigerate several hours until firmly set. Try sprinkling toasted sliced almonds over the top for an added taste of gourmet style.