My blackberry vines aren't producing much right now, so I have picked and saved blackberries each day. Finally, I had nearly two cups, but there are no real recipes out there for pies with two cups of blackberries. Then, I remembered that we went to Fredericksburg, Texas yesterday and bought some of the famous peaches from there, so I decided to make a blackberry peach pie. Online, I saw cobblers and a pie, but the pie still took too many blackberries, so I added the cream cheese I just bought and BAM. This pie is AMAZING, a great example of what we can do with what we already have on hand.
In a 9-inch pie plate, place one of the unrolled pie crusts. (They need to soften a bit at room temperature to make it easy to work with them. Instructions are on package.) I didn't have these crusts available from my small town grocer, so I purchased two ready-made deep dish pie crusts and used one of these as the bottom and one as the top crust.
2Mix together the softened neufchatel cheese, sugar, egg, and vanilla until creamy. Pour into the unbaked pie crust.
3In a medium sized bowl, place 1 1/2 cup of blackberries and 1 1/2 cup of peeled and sliced peaches.
In a small bowl, mix the sugar and corn starch, and then pour this into the bowl of fruit and mix gently. Add the vanilla and pinch of cinnamon and mix gently.
4Spoon this mixture over the top of the cream cheese filling in the pie plate.
5Place top crust on. Press edges together to seal the top crust and bottom together. Cut off excess.
(My mother would place remaining strips in a pan and salt lightly before baking them to make crackers.)
6Spread out the melted butter on top of the pie crust and dust with the cinnamon and nutmeg mixed together.
7Bake for 35 minutes. Crust will be golden brown.
If you want a truly decadent dessert, serve with vanilla ice cream or whipped cream, but the neufchatel cream cheese makes it decadent-tasting already while keeping the fat content at a minimum.