Cream cheese pie topped with peaches and blackberries from Epicurious by Bon Appetit

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Notes about this recipe

  • Laura on February 14, 2015

    This has been a regular summer-time dessert for many years. Early on, I discovered that there was too much butter in the crust recipe so I decrease the butter by half and also put the crust in the freezer for 10 minutes before baking -- the results are much better. I generally use blueberries in place of the blackberries and they make a beautiful color combination with the peaches. And, the almond extract is key!

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