2 shortbread, graham cracker crusts, or regular pie crusts (see recipe for pie crust below)
1 8-oz pkg. cream cheese, softened
1 ¼ cups sugar
6 ½ cups of sliced peaches, skinned (approx. 7-8 large peaches)
½ cup orange juice
3 Tbs. cornstarch
¼ cup lemon juice
Mix the cream cheese and ½ cup sugar until smooth, spoon half in one crust and half in the other. Spread around to cover the bottom of the crust. Be careful when using the shortbread because it is very fragile and will crack easily.
Blend (in a blender) together: 1 cup of peaches (approx 1-2 peaches), orange juice, ½ -3/4 cups sugar (depending on sweetness of peaches) and cornstarch until smooth.
Stir mixture over medium heat until mixture boils and thickens (about 4-5 minutes). Remove from heat and stir in the lemon juice. COOL for about 25 minutes! Stir occasionally.
Slice the peaches and neatly layer over the cream cheese mixture. When the glaze is cool, pour the glaze over the top of the peaches, make sure all peaches are covered equally. Cool for about 1 hour in the refrigerator before serving.
Shortbread Pie Crust (makes 1 crust)
3 cups butter, softened
5/8 cup light brown sugar
5/8 cup confectioners' sugar
4 1/2 cups all-purpose flour
Preheat oven to 325 degrees F (165 degrees C).
Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl. Squeeze and work dough until it holds together. Press into a 9 inch pie pan and chill for 2 hours. Bake for 15 minutes, or until lightly brown around the edges.