Strawberry-Peach Pie

Directions

1. 1
   Hull berries; rinse and drain. Set aside 4 cups of the prettiest berries to drain dry on towels.
2. 2
   Beat cream cheese with 1/4 cup sugar, milk, and vanilla until smooth. Spread cheese mixture evenly over bottom of pastry shell.
3. 3
   In a blender or food processor, smoothly puree remaining berries with 1/2 cup water.
4. 4
   In a 1- to 2-quart pan, mix cornstarch and remaining 3/4 cup sugar. Add berry puree and stir over high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
5. 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.
6. 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.