1pkg (8 oz/250g) block cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup sour cream
2 tbsp all-purpose flour
1/2 tsp almond extract
1 can (14 oz/396 mL) sliced California Cling Peaches, very well drained
1/4 cup brown sugar
1. Preheat oven to 425F (220C). Thaw shell at room temperature 10 minutes. Meanwhile, beat cream cheese with sugar until smooth and creamy, scraping down sides as needed. Beat in egg, then sour cream, flour and almond extract.
2. In a single layer arrange peaches in a circular fashion. Scrape cream cheese mixture over peaches and smooth as best you can. Bake pie on bottom shelf of preheated oven 15 minutes. Reduce oven temperature to 350F (180C) and continue to bake until filling is just set, 25 to 30 more minutes (don’t worry if filling cracks). Cool completely on a rack.
3. Just before serving, preheat broiler. Sprinkle filling evenly with brown sugar. Place under broiler until sugar melts – watch carefully as it can burn quickly. Cool.