Creamy Frozen Blueberry Peach Pie

Inspired by Icebox Pies, by Lauren Chattman (Harvard Common Press, 2002).
Simple Solution
Here is a frozen pie filled with fresh, ripe fruit in pretty layers like a parfait, but even though it will look like you spent hours over it, it is ridiculously simple to make.
Peaches are a yearly summer miracle, and blueberries are some of the best antioxidants around. Combine them with frozen yogurt and you end up with a dessert that is the perfect end to a late-summer meal. Read the recipe for Creamy Frozen Blueberry Peach Pie here.
INGREDIENTS
2 pints good-quality vanilla frozen yogurt, softened
1 cup fresh blueberries, picked over for stems, or frozen blueberries, thawed
1 cup fresh peaches or nectarines, pitted and sliced
1 prepared graham cracker crust
1. In a mixing bowl, combine 1 pint of the frozen yogurt with the blueberries, mashing with the back of a wooden spoon until well combined.
2. In a separate bowl, combine the other pint of frozen yogurt with the peaches, mashing to combine.
3. Spread one half of the blueberry mixture over the bottom of the crust. Spread half of the peach mixture over that, then repeat with the remaining blueberry mixture, and top with the remaining peach mixture.
4. Cover pie with plastic wrap and freeze until completely set, at least 3 hours or up to 1 week.
Serves 6 to 8.

Parisian Peach Tarte

Adapted from Peaches, by Olwen Woodier (Storey Books, 2004).
Simple Solution
This simple French-style pie is really fun to make: you put a little butter and brown sugar in a skillet, scatter fresh peaches over that, cook a few minutes until caramelized, then pop the skillet in the oven with some pastry on top. To serve, turn it upside down on a plate. Mmmm--mouthwatering.
Parisian Peach Tarte is a tribute to the sensual pleasures of ripe fresh peaches, served with a very French flair. And it only calls for four ingredients.
INGREDIENTS
1/2 cup (1 stick) sweet butter
1 cup brown sugar
3 pounds firm-ripe peaches or nectarines, pitted and quartered
1 sheet puff pastry rolled into a 12-inch circle (or use an unbaked crust for a 9-inch tart, but leave as a circle rather than pressing the dough into a pan)
1. Preheat oven to 400F. Soften the butter in a 12- to 13-inch, deep-sided, heavy ovenproof skillet over low heat. Spread the sugar evenly over the butter and arrange the peach quarters in concentric rings over the top. Arrange as many quarters as it takes to make a tight fit, until you can no longer see the sugar.
2. Raise heat to medium and cook the peach quarters about 10 minutes, until the sugar caramelizes and starts to bubble under and around them.
3. Remove pan from heat and cover peaches with pastry. Place skillet in preheated oven and bake for 20 minutes, until crust is golden.
4. Remove skillet from oven and set on wire rack. Cool the tart in the skillet for 2 to 3 hours.
5. Before serving, place skillet over low heat on the stovetop for about 5 minutes, until the caramel melts and you can slide the tart around. Remove from the skillet by turning it upside down onto a large plate. Serve immediately.
Serves 8 to 10.