1 uncooked pie crust (I use Pillsbury)

FRUIT:

4 cups fresh or frozen peaches (1 quart)
1/2 cup Turbinado sugar
1 tsp. cinnamon
1/2 tsp. cardamon
dash salt
3 tbsp. cornstarch mixed with 3 tbsp. cold water

To start place peaches in large saucepan, let them thaw and get juicy. Add Turbinado sugar, cinnamon, cardamon and a dash of salt.

In a small dish or cup add 3 tablespoons of cornstarch to three tablespoons of cold water. Mix well. When peaches are hot and starting to simmer stir the cornstarch mixture in the peaches. Stir until thick.

Note: May need more cornstarch if thickness is not to your desired consistency.

Refrigerate peaches until cool.

Preheat oven to 350°F. Place pie crust in pie pan, prick bottom of pie crust several times with fork.

Bake crust at 350°F until lightly browned. Take out of oven and place on cooling rack to cool.

FILLING:

1 (8 oz.) pkg. Philadelphia cream cheese
1 tsp. vanilla extract
1 cup confectioners' sugar
1 cup real whipping cream

Meanwhile, mix room temperature cream cheese with vanilla extract and confectioners' sugar.

In another bowl pour one cup of whipping cream in a bowl and whip until thick. Combine the whipped cream by folding it gently with the cream cheese mixture. Place mixture in cooled pie crust. Cover with plastic wrap and refrigerate for 1 to 2 hours.

CARAMEL CRACKERS:

5 tbsp. butter
1/2 cup brown sugar
saltine crackers

In a small saucepan combine butter and brown sugar, stir until butter is melted and sugar dissolves. Place a baking sheet with parchment paper and place 8 to 10 saltine crackers on the paper and drizzle the butter mixture over the top of the crackers (a pastry brush helps to spread the butter). Bake at 350°F for about 10 minutes until bubbly. Let it cool.

TO SERVE:

Add the cooled peaches to the pie and slice the pie and put on serving plates. Finally, crush the caramel crackers and crumble all over the top of each serving.

Enjoy!

Submitted by: Bridget Fox