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1
To make crust: Sift flour, baking powder, and salt into a bowl and stir to mix.
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2
Set aside.
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3
With an electric mixer, beat together cream cheese and butter until well blended.
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4
Add vanilla and almond extract and stir to blend.
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5
Add sugar and stir until well blended.
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6
Add flour mixture, and blend thoroughly.
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7
Do not overmix.
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8
With lightly floured hands, form dough into a flat round.
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9
Wrap and refrigerate until firm enough to handle, about 1 hour (dough will be slightly sticky).
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10
On a lightly floured work surface, roll dough out into a 12-inch round, 1/4 to 1/2 inch thick.
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11
Roll dough up into bottom and sides of pan.
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12
Trim excess dough.
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13
Using a fork, press edges of dough down on lip of pie pan.
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14
Cover with plastic wrap and refrigerate 30 to 40 minutes or overnight before baking.
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15
Preheat oven to 350 degrees, Bake crust until light brown and puffy, 25 to 30 minutes.
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16
Set aside to cool completely.
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17
To make filling: In the meantime, peel, pit, and slice peaches.
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18
Mix with 1/2 cup sugar and spread evenly over prepared crust.
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19
Whip cream in a bowl with an electric mixer until soft peaks form; add remaining 1/4 cup sugar and beat until stiff.
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20
Top peaches with whipped cream and and refrigerate at least 2 hours but no longer than 8 hours.
