Fresh Peach Cream Pie

2 heaping c fresh sliced peaches

¼ c sugar

1 T lemon

3 T cornstarch

2 T butter

¼ t almond extract

Pinch of salt

Baked pie shell

Cheese mixture:

1 8-ounce pkg cream cheese

1 t vanilla

1 c powdered sugar

2 c cool whip

Sprinkle peaches with lemon juice and sugar.  Let stand for 1 hour.  Drain peaches and reserve juice.  There should be 1 cup of juice.  Add cornstarch to the juice and cook until it thickens.  Cook until  thickened and then cool a little.  Add peaches, butter, extract and salt.  Cool completely.  Make cream cheese mixture by whipping together vanilla, cream cheese and powdered sugar.  Add cool whip.  Put in bottom of baked shell.  Pour peaches over the top.  Refrigerate.