Parley P. Platt's Perky Peach Pie

I know, the name is lame. My dad came up with it a LONG time ago. But the pie is delish and one of few fresh pie recipes I know of that doesn't call for gelatin. Plus it's super easy and the perfect summer dessert!

9-inch Baked Pie Shell
5 cups sliced fresh peaches
Acsorbic acid (use according to directions) - for discoloration
1 cup sugar
3 Tbsp cornstarch
1/2 cup water
1 package cream cheese, softened

Bake pie shell. Mash enough peaches to measure one cup (about 1 1/2 medium ones). Mix sugar and cornstarch in a saucepan. Stir in water and fruit gradually. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil and stir 1 minute; cool.

Beat cream cheese until smooth; spread on bottom of pie shell (to prevent crust from becoming soggy). Fill shell with remaining peaches; pour cooked peach mixture over top. Refrigerate until set, at least 3 hours. Serve with fresh whipped cream.

Alternatives:
Strawberry Pie: Use 6 1/2 cups strawberries in place of peaches.
Raspberry Pie: Use 6 1/2 cups raspberries in place of peaches.