Cool Raspberry Peach Pie Recipe

Cool Raspberry Peach Pie Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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."

This recipe is:

Healthy

Quick

[X]

Rate Cool Raspberry Peach Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cool Raspberry Peach Pie Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

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

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° 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. Yield: 8 servings.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.

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.

Originally published as Cool Raspberry Peach Pie in Light & Tasty August/September 2002, p15