We’re at that crossroads where summer is still everywhere at the market, but the signs of fall are unmistakable. You may be craving pumpkin, soup, roasts or spices like cinnamon, nutmeg and clove that seem to get more use in fall and winter. Today, I have a refrigerator pie with the last of my Michigan blueberries. If you’re a bit disappointed, wrap yourself in your fuzziest blanket or make yourself a cup of tea and let’s talk pie.

Ashley English created a fantastic cookbook called, A Year of Pies, that arranges a collection of beautiful sweet and savory pies by season. The cookbook is such a steal on Amazon right now and I finally had to get it. This Blueberry Refrigerator Pie caught my eye immediately and I went back and forth between it and a classic blueberry pie. Intrigued by the combination of ricotta, cream cheese and blueberries, I went for the refrigerator pie.

I loved the entire process of making this pie. I forget how much I enjoy a good homemade graham cracker crust until I am making one. The thick and buttery crunch is never replicated in one of those store-bought graham crusts. The filling starts off as a blueberry quick jam and then you add the cream cheese and ricotta that melts as you stir. The filling turns the most vivid purple and sets up in the crust perfectly. It is only made lovelier by a layer of fresh blueberries on top. Even though there are a few steps, it comes together rather quickly. It’s like a light and creamy blueberry cheesecake.

Last night I had a slice of this pie, snuggled under my favorite blanket. I even added a scoop of vanilla bean ice cream. A jumble of summer and fall.