This is a fresh peach pie that has a cream cheese filling with almond extract in the bottom of the pie shell then topped with peaches in a peach glaze.
Fill a large pot with water and bring to a boil. Gently set the peaches in the boiling water for one minute. Take out and immediatley put into a cold water and ice bath to cool.
The skins should peel right off after blanching. Once the peaches are peeled, cut them in half and remove the pit then dice into small 1" pieces. Then toss the peaches in the peach glaze and set aside.
In a stand mixer or with a hand blander, whip the softened cream cheese, sugar, milk, and almond extract together until smooth. You may need to scrape the bowl down and whip again to get all the lumps out.
Take the cream cheese mixture and spread evenly on the bottom and part way up the sides of a baked and cooled pie shell. Then add the peaches and glaze mix over the top of your cream cheese mixture.