Creamy filling

• 8 oz pkg cream cheese, softened

• ½ c confectioner’s sugar

• 2 tbsp cornstarch

• 1 egg yolk (save the white)

• Fruit filling:

• 3-4 c sliced nectarines (or other fresh fruit)

• 3 tbsp sugar

• 1 tsp vanilla

• 1rounded tbsp cornstarch

• Optional – blackberries for garnish

Crust

2 pie crusts, ready-made or homemade

Directions

Mix creamy filling ingredients until smooth. Set aside.

Place pie crusts one on top of the other. Roll out pie crusts to 13 inches. Place on a baking sheet or pizza stone.

Spread creamy filling onto crusts, leaving two inches uncovered around the edge.

Mix fruit filling ingredients together and spread over the creamy filling leaving two inches uncovered at the edge.

Fold up the two-inch edge, pinching into pleats. This will hold the fruit in place as it bakes. Brush the exposed crust with the egg white and sprinkle a few pinches of sugar on top of the pie. You may add a few blackberries if you like.

Bake at 400 degrees for 30 minutes, until crust is golden brown.

Perfect with our Quince Lemon Mead.