Peach of a Pie

This is from my Nana, who got it from the Inn at Wise Courthouse (which is apparently no longer there, sadly, just like nearly all of the distinctive little places that once existed in the world). Apparently the original recipe called for strawberries rather than blueberries, but I don't recall EVER having the strawberries. Blueberries go better in pies, anyways. :)

1 pie crust
8 oz. cream cheese
2 eggs
1 1/2 c sugar
3 Tbsp. corstarch
~2 c. blueberries (or sliced strawberries)
~2 c. peeled, sliced peaches

Bake pie crust for 10-15 minutes at 350˚F. Mix together cream cheese, eggs and 1/2 c. sugar and pour into pie crust. Bake at 350˚F until golden brown on top. Meanwhile, cook 1 c. sugar, cornstarch and 1 c. water until boiling. Allow to thicken a bit, then add blueberries (or strawberries) and let thicken some more. Good directions, eh? If I had more specific instructions, I'd give them, but you'll have to sort of feel this one out. The goal is to have a thick enough mixture that when it is chilled it will not run all over the place once you cut the pie. Got that?
Cool the blueberry mixture. Spread the peaches out over the cream cheese filling, then pour the cooled blueberry mixture over the top. Chill in the refrigerator for at least an hour.
Whipped cream is nice on top, but not absolutely necessary. Enjoy!


Tip: How to peel peaches
Make sure you get nice ripe, not-rock-hard peaches. Boil enough water to have the peaches float in it, then dip the peaches in for 30-60 seconds. Immediately put into cool water, then peel. This trick works for lots of soft fruits (ie, tomatoes), though the time needed to loosen the skin may vary.