Peach Blueberry Pie with Cream Cheese Filling

I'm vastly relieved to report that peach season has started at last. While peaches are one of my favorite fruits, the real reason I'm rejoicing their coming is their meaning to my palate- the heralding of fall. While it's still over a hundred here and too hot to bake much (my apologies for skipping Tuesdays with Dorie's apple bars), peaches mean that fall is coming. Soon it will cool down, I'll have my baby (35 days to go!), and I won't be so hot all day long!

A slice of this pie will also go a long way toward cooling you down. The crust only takes a few minutes to bake (and you could even buy one if you're inclined, though making and baking this takes less time than it does for me to go to the store and back with my toddler in tow). With the cool, creamy filling it's worth every minute it takes to make (a whole 20 from start to finish, yay!)

Peach Blueberry Pie with Cream Cheese Filling

For the crust:
1 3/4 cups graham cracker crumbs (about one sleeve)
3 tablespoons sugar
1/2 stick (4 tablespoons) unsalted butter, meltedTo make the crust:

Butter a 9-inch springform pan (or pie plate or tart pan). Stir the crumbs and sugar together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn't have to be a precision job. Put the pan in the freezer while you preheat the oven.

Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the filling.

For the Filling:
1 block Reduced Fat (Neufchatel) Cream Cheese, softened
1/4 cup Sugar
1 teaspoon vanilla
1/2 cup cold cream

Whip Cream and set aside. In the same bowl, mix the cream cheese, sugar, and vanilla until light and fluffy. Remove bowl from stand mixer and gently fold in the whipped cream.

For the Fruit Topping:
4 ripe peaches
2 teaspoons lemon or lime juice
1 pint blueberries
2-4 tablespoons sugar (to taste)

Peel and slice peaches. Place in large bowl with citrus juice and gently toss peaches to cover (this will prevent browning). Add blueberries in carefully then add sugar to taste (depending on ripeness of fruit). Set aside.

To assemble pie:

Spread cream cheese mixture in cooled crust. Spoon fruit on top carefully and refrigerate until ready to serve.