My grandfather had saved this issue of SHAP's Pennsylvania Fruit News because it had an apple maturity guide inside.  He kept it all those years for reference.  We recently rediscovered it and found, among other things, this delicious-sounding recipe using two of our favorite 3 Springs Fruits. 

Mix until blended:

• 1 1/4 cups flour
• 1/4 cup sugar
• 1/2 teaspoon almond extract
• 1 egg yolk
• 1/2 cup soft butter

Chill thoroughly.  Roll out between two sheets of waxed paper to fit 9-in pie pan.  (Waxed paper may be lightly floured for ease of handling dough.)  Fit to pan.  Prick well.  Bake at 350 degrees for 10 minutes or until fluted edge is just beginning to brown.  Cool.  This is a very rich dough.

Filling

Beat until fluffy - 12 oz. cream cheese, softened

Beat in until smooth:

• 1/2 cup sugar
• 1/8 teaspoon of salt
• 2 eggs, plus 1 egg white
• 1/2 teaspoon vanilla

Pout into baked crust.  Put on lowest oven shelf.  Bake at 450 degrees for 5 minutes.  Turn oven to 200 and bake 12-15 minutes more until filling is set.  Cool.

Topping

One hour before serving, mix -

• 2 cups unpeeled sliced Fresh Peaches
• 1 teaspoon ascorbic acid powder dissolved n 2 tablespoons water

When read to serve, heat -

1/2 cup seedless red raspberry preserves or jelly

To serve, spread peaches over cheese filling in pie and pour raspberry preserves or jelly over fresh peaches.  Serve immediately