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Cool Raspberry Peach Pie
SUBMITTED 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.'"
RECIPE RATING:
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(2)
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PREP TIME
30 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
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
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DIRECTIONS
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.
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.
FOOTNOTE
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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REVIEWS
Reviewed on Jul. 29, 2007 by
MV_ALVA
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MV_ALVA
Jul. 29, 2007
This recipe was wonderful for a summer afternoon. Just make sure that your peaches are perfectly ripe and that you don't over cook them.
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This recipe was wonderful for a summer afternoon. Just make sure that your peaches are...
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Reviewed on Oct. 10, 2007 by
Kristi
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Kristi
Oct. 10, 2007
This is a really good easy recipe that's great for a hot day. Not too sweet.
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0 users found this review helpful
This is a really good easy recipe that's great for a hot day. Not too sweet.
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