8 oz. cream cheese
1/2 cup icing sugar
Spread cream cheese-sugar mixture evenly over baked pie crust covering sides and bottom.
Make glaze for pie in a small saucepan. Combine 2 cups of crushed fresh berries with lemon juice, cornstarch and sugar.
I like to mash the berries with a potato masher and if using tayberries I will pick out the larger cores from the berries. They are thin white cores. If you eat a berry you wouldn’t notice them but in a glaze I would rather not see them. Could be I am just picky but it doesn’t take long to lift them out.
2 cups fresh tayberries, crushed
2 tbsp. lemon juice
4 tbsp. cornstarch
2/3 cups sugar
Cook the glaze ingredients over medium heat stirring so it doesn’t burn. When it boils and thickens remove from the heat to cool for a few minutes.
Layer 2 cups fresh whole tayberries over pie shell covering cream cheese layer.
Pour finished glaze over top and place in fridge until set. Top with whip cream to serve. This recipe can be used with any fresh berry. Enjoy the fresh berries while they are in season!
Here is the finished product, a pie that everyone said was the best they had tasted.