Rock Creek Lake Fresh Peach Pie - cooking recipe

Ingredients

9 inches single crust pie pastry, baked and cooled (can be made into 2 pies, if desired, so have that other crust on the ready)
8 ounces cream cheese, at room temperature
3/4 cup sugar
1/2 cup sugar substitute, such as Splenda
6 1/2 cups peaches, peeled and sliced (about 4 pounds)
3/4 cup orange juice
1/4 cup cornstarch
1/4 cup lemon juice

Preparation

Mix cream cheese and the 1/2 cup sugar substitute until smooth. Spread evenly over bottom of cooled pastry.
In blender or food processor, whirl 1 cup peach slices, 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into saucepan and cook and stir over medium high heat until mixture boils and thickens, about 4 minutes.
Remove from heat and stir in lemon juice.
Stir remaining 5 1/2 cups sliced peaches into hot peach glaze and mix to coat. Let cool until tepid, about 25 minutes, then spread over cream cheese mixture in crust.
Chill until firm enough to cut, at least 3 hours.