Peach Cheese Pie

8 oz. cream cheese; softened
2 lg. eggs
1/2 cup sugar
2 tsp. milk
1 tsp. vanilla
1 unbaked 9-inch pie shell
29 oz. peaches; sliced
1 tsp. cornstarch
1/4 cup sugar
1 tsp. lemon juice
1/4 tsp. almond extract
Maraschino Cherries - for garnish

Beat the cream cheese in a bowl, using an electric mixer set on medium
speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and
vanilla, beating well after each addition. Pour into the unbaked pie
shell. Bake in 375 F. oven for 30 minutes or until set. Cool on a wire
rack.
Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch
and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved
peach juice, lemon juice and almond extract. Cook over medium heat,
stirring constantly, until the mixture boils and thickens. Remove from the
heat. Arrange the peaches in a circle, petal fashion, on top of the
filling.

NOTE: Garnish with maraschino cherries. Spoon the glaze over the fruit.
Cover and chill in the refrigerator for at least one hour or until set.

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