Yield
Makes 8 or 9 servings

How to Make It

Step 1

Hull berries; rinse and drain. Set aside 4 cups of the prettiest berries to drain dry on towels.

Step 2

Beat cream cheese with 1/4 cup sugar, milk, and vanilla until smooth. Spread cheese mixture evenly over bottom of pastry shell.

Step 3

In a blender or food processor, smoothly purée remaining berries with 1/2 cup water.

Step 4

In a 1- to 2-quart pan, mix cornstarch and remaining 3/4 cup sugar. Add berry purée and stir over high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.

Step 5

Peel and thinly slice peach, arranging slices on cheese filling. Set whole strawberries, tips up, on peaches. Spoon hot berry glaze over fruit to cover completely.

Step 6

Chill pie until glaze is cool and set, at least 1 hour. If making ahead, cover when cold and chill up to 1 day. Cut into wedges.

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