Preheat your oven to 350°F (175°C) and bake the store-bought pie crust according to the package instructions, about 10-12 minutes.

Once baked, cool the crust completely on a wire rack.

Wash and slice 4-5 medium fresh peaches; toss with 1/3 cup of granulated sugar and let sit for about 15-20 minutes.

In a chilled mixing bowl, beat 1 cup of heavy whipping cream until stiff peaks form.

In another bowl, blend 4 oz cream cheese, 1 cup powdered sugar, and 1 tsp vanilla extract until smooth.

Gently fold the whipped cream into the cream cheese mixture.

In a small saucepan, reserve the peach juice, mix it with 1 Tbsp lemon juice, 1 Tbsp cornstarch, and 1/4 tsp almond extract. Cook until thickened.

Fold in the fresh peaches and pour this mixture over the cream filling in the cooled pie crust.

Cover with plastic wrap and refrigerate for at least 2 hours before serving.