Peach Raspberry Crisp Pie
INGREDIENTS
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Pat in the pan Pastry Crust
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1 1/3 cups flour
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1/2 teaspoon salt
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1/2 cup shortening
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4 tablespoons cold water
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Heat oven to 425 F.
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Mix 1 1/3 cups of flour and 1/2 teaspoon of salt.
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Cut in 1/2 cup shortening with a pastry blender or two knives until mixture looks like tiny peas.
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Sprinkle 3 to 4 tablespoons of cold water, 1 tablespoon at a time, stirring with a fork after each addition.
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Mix lightly until all flour is moistened and pastry almost cleans side of bowl ( add 1 to 2 teaspoons water if necessary).
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Pat in bottom and up sides of pie pan.
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Press Fork around edges and bottom of pan.
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Bake 15 minutes until golden brown
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Filling
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1 Pint raspberries
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3 large ripe peaches, sliced
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2 tablespoons light brown sugar packed
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1 tablespoon flour
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In a medium bowl, toss peaches, raspberries, 2 tablespoons sugar and 1 tablespoon flour.
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Place filling on crust.
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Topping
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1/2 cup flour
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1 cup light brown sugar packed
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1/2 cup old fashioned rolled oats ( not quick-cooking)
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1/4 teaspoon salt
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1/2 cup ( 1 stick) cold unsalted butter,cut into small pieces
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Turn down oven to 375 F. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar,oats, and salt.
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Using a pastry blender or two knives, cut in butter until coarse crumbs form.
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Place topping on top of filling.
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Cover crust with strips of foil so not to burn.
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Bake pie until topping is golden brown and fruit is bubbling, 40- 45 minutes.
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Let cool 20 minutes before serving.
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Serves 8.
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Adapted from Alpha Bakery and Martha Stewart
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