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Cool Raspberry Peach Pie

By: Mindee Myers  
"This pretty pie combines two of Mindee Myer's favorite fruits. From Lincoln, Nebraska, she writes, 'This recipe makes most of raspberries and peaches when they're at their peak.'"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 163 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 1/2 cups reduced fat vanilla wafer crumbs
  • 2 tablespoons sugar
  • 2 tablespoons butter or stick margarine, melted
  • 1 egg white
  • FILLING:
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 4 cups sliced peeled fresh peaches or frozen unsweetened peach slices, thawed
  • 3 cups raspberries

Directions

  1. In a food processor, combine the wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
  2. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add peaches; stir to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gently stir in raspberries. Spoon into prepared crust. Refrigerate until chilled. Refrigerate leftovers.

Footnotes

  • Nutritional Analysis: One piece equals 252 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 119 mg sodium, 52 g carbohydrate, 5 g fiber, 2 g protein.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2007 by MV_ALVA 
This recipe was wonderful for a summer afternoon. Just make sure that your peaches are... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2007 by Kristi 
This is a really good easy recipe that's great for a hot day. Not too sweet. MORE

 
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