- 1 1/4 cups all-purpose flour , plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 ounces cream cheese , softened
- 6 tablespoons (3/4 stick) unsalted butter , softened
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sugar
- 9 ripe peaches
- 3/4 cup sugar
- 1 cup heavy cream
With lightly floured hands, form dough into a flat round. Wrap and refrigerate until firm enough to handle, about 1 hour (dough will be slightly sticky).
On a lightly floured work surface, roll dough out into a 12-inch round, 1/4 to 1/2 inch thick. Roll dough up onto rolling pin, then place in a 2-inch-deep, 9-inch pie pan. Press dough lightly into bottom and sides of pan. Trim excess dough. Using a fork, press edges of dough down on lip of pie pan. Cover with plastic wrap and refrigerate 30 to 40 minutes or overnight before baking.
Preheat oven to 350°. Bake crust until light brown and puffy, 25 to 30 minutes. Set aside to cool completely.
To make filling: In the meantime, peel, pit, and slice peaches. Mix with 1/2 cup sugar and spread evenly over prepared crust. Whip cream in a bowl with an electric mixer until soft peaks form; add remaining 1/4 cup sugar and beat until stiff. Top peaches with whipped cream and refrigerate at least 2 hours but no longer than 8 hours.