End of Summer Pie!

The final clouds of fog have broken up over the mountains this morning after a cold, rainy yesterday, reminding us of the autumn that is just around the corner.  The sun is back out again today, proclaiming that "Summer is not over yet!"  School may be in session, but temperatures are still warm and lovely, and summer fruits and veggies are in abundance.  Life is good!  

I love summer, especially the fresh fruits that we have available to us right now.  It's time to take advantage of this time and celebrate with one of my favorite pies ever, a fabulous Cream Cheese Pie with Peaches and Blackberries.  This pie is affectionately known as "Crack Pie" in our house, because it's so addictive that we can't stop eating it!

This pie is super easy to make, looks spectacular and tastes divine.  I'm still trying to figure out a way to make this gluten-free for my friends with allergies (really - no one should be denied a piece of this pie!).  If anyone out there has a suggestion, please pass it on.  In the meantime, enjoy the last bites of summer!

Cream Cheese Pie with Peaches and Blackberries

Crust:

1/2 cup (1 stick) unsalted butter, melted

1/2 tsp. almond extract

2 1/2 cups shortbread cookie crumbs (10 oz. package of Lorna Doones)

Filling and Topping:

8 oz. cream cheese, room temp.

3/4 cup powdered sugar

1/2 cup whipping cream

1 tsp. vanilla extract

1/2 tsp. almond extract

3 large peaches, peeled, pitted and sliced

1 pint fresh blackberries

1/4 cup peach jam, melted

For crust:  Preheat oven to 325°F.  Butter 10" diameter glass pie dish.  Blend butter and extract in medium bowl.  Mix in crumbs.  Press crumb mixture over bottom and up sides of prepared dish.  Bake crust until just golden, about 8 minutes.  Cool crust completely.

For filling and topping:  Blend cream cheese in processor until smooth.  Add sugar, cream, vanilla and almond extracts, and blend until very smooth, occasionally scraping down sides of bowl.  Spread filling in prepared crust.  Refrigerate until filling is firm, about 2 hours.  (Can be prepared 1 day ahead.  Cover and keep refrigerated.)

Arrange peach slices around edge of pie.  Arrange blackberries in center.  Brush warm jam lightly over fruit to glaze.  Refrigerate pie up to 3 hours.