Cool Raspberry Peach Pie Recipes

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

1. 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.
2. 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.