Raspberry Peach Pie

Raspberry Peach Pie

Crust & Topping:

• 1 cup walnuts – divided into 3/4 cup + 1/4 cup

• 3/4 cup whole wheat flour

• 3/4 cup all purpose flour

• 1/2 cup brown sugar

• pinch salt

• 4 tablespoons cold butter

• 1 egg

• 2 tablespoons canola oil

• 1 teaspoon vanilla

• 1/4 teaspoon almond extract

Filling:


• 3 cups frozen raspberries

• 2 fresh peaches

• 1/4 cup powdered sugar

• 1/4 cup cornstarch

Directions:

1. Preheat oven to 400˚F.
2. Pulse ingredients through butter in food processor until mixture resembles coarse crumbs. Whisk remaining ingredients in a small bowl, and slowly add to ingredients in food processor until a stiff dough forms. Reserve 1/2 cup dough mixture and toss together with remaining 1/4 cup walnuts to make topping. Set aside.
3. Press remaining dough into a lightly greased pie dish, with fingers, making sure there are no cracks.
4. Add frozen raspberries, powdered sugar and cornstarch to a medium saucepan and cook several minutes until thick; remove from heat. Skin and cube fresh peaches and toss with raspberry mixture.
5. Pour raspberries and peach mixture into pie crust and sprinkle with topping. Bake for 15 minutes in 400˚F oven, then reduce temperature to 350˚F and bake another 30 minutes until golden and bubbling