 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
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. 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:
1. In a food processor, combine the wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened.
2. 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.
3. 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.
|
|