Fresh Peach Pie!

• 3 large peaches
• 1 baked pastry shell*
• 2 large peaches mashed
• 1 cup sugar
• 3 Tbsp corn starch\
• 1/2 c water
• 2 Tbsp butter
• 1 tsp almond extract

Place sliced peaches in pastry shell; set aside.  Combine mashed peaches, sugar, cornstarch, and water in saucepan.  Cook stirring constantly, until thick (about 5 minutes).  Remove from heat; add butter and almond extract.  Cool slightly pour over peaches in pastry shell.  Chill and serve with whipped cream if desired.

*Pat-in-the-dish Pastry Shell:

•  1 stick of unsalted butter at room temperature
• 2 oz. cream cheese
• 2 Tbsp sugar
• 1/2 tsp salt
• 2 c flour + 2 Tbsp

Preheat oven to 350.  In medium bowl cream butter and cream cheese.  Add sugar, salt, and flour.   Form into disc reserving about 4 Tbsp of dough for outer crust.  Pat dough into pie dish stopping at the lip of the dish.  Take reserved dough and in four portions roll out into long strands (strand should be about  a quarter of the circumference of the pie dish).  Pat down the reserved pie dough to cover the lip making sure to not get too thin.  Bake pastry shell with pie weights or using a piece of parchment cover the inside of the shell and fill with uncooked beans for about 17 minutes.  Remove weights or beans and parchment and cook until crust is golden brown, about another 10-15 minutes.  Let cool completely.