COOL RASPBERRY PEACH PIE

Cool Raspberry Peach Pie image

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."

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups crushed reduced-fat vanilla wafers (about 45 wafers)
2 tablespoons sugar
2 tablespoons butter
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 (about 1-1/2 pounds)
3 cups fresh raspberries

Steps:

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° 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. Chill until set. Refrigerate leftovers.

Nutrition Facts : Calories 252 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein.