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.'"

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PREP TIME	30 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

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

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.