After a little searching on the Internet, I was able to cobble together a recipe that didn't involve thawing the fruit. The lack of a wait was important since we wanted to eat the pie for dessert after dinner and dinner time was fast approaching.
In retrospect, I would have added a bit more cornstarch and let the fruit thaw about 50% before putting it in the pie crust. We did have quite a fruit juice soup in the bottom of the pie plate. However, the combination of peaches and berries was very very tasty reminiscent of Peach Melba.
(Source: The Internet and my brain)
1 pre-made pie crust
2 packages of frozen peaches
2 packages of frozen mixed berries (mine had blueberries, blackberries and raspberries)
3/4 to 1 cup sugar (use the higher amount if your fruit is tart)
2 Tablespoon corn starch (add and extra tablespoon if you are using juicy berries)
Preheat oven to 350 degrees.
Place unbaked pastry shell in the 9-inch pie pan.
In a large bowl, mix fruit, cornstarch and sugar; making sure to coat all the fruit evenly.
Place fruit mixture in pie pan.
Cover fruit with top crust, cutting holes to allow steam to escape.
Crimp bottom and top crusts together.
Place pie pan on large cookie sheet (to keep any overflow from dripping to the bottom of the oven).
Bake for 75 to 90 minutes, until the juices are bubbling.
Let cool for at least 30 minutes.