Fresh Peach Pie

1 1/2 qt. fresh peaches
1 c. sugar
3 Tbsp. cornstarch
2 Tbsp. butter
1 pie crust, baked
3 oz. cream cheese, softened (with milk)
Cool Whip (topping)

Peel peaches. Add 1/2 cup sugar to 1-quart peaches. Mash 1/2-quart peaches. Add enough water to make 3 cups. Add 1/2 cup sugar and cornstarch; cook until thick. Add butter; cool. Spread cream cheese over crust bottom and sides; fill with fresh peaches. Top with Cool Whip; chill until ready to serve.
Variation: Substitute artificial sweetener for sugar.

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