Raspberry Peach Pie

This fruity treat is complimented by it’s nutty, whole grain crust. Top with a hearty scoop of ice cream for a dessert your family will be asking for again and again.

Course Dessert

Servings

Calories 460

Ingredients

Crust & Topping:

1 cup walnuts – divided into 3/4 cup + 1/4 cup
3/4 cup whole wheat flour
3/4 cup all purpose flout
1/2 cup brown sugar
pinch salt
4 tablespoons cold butter
1 egg
2 tablespoons canola oil
1 teaspoon vanilla
1/4 teaspoon almond extract

Filling:

3 cups frozen raspberries
2 fresh peaches
1/4 cup powdered sugar
1/4 cup cornstarch

Instructions

Preheat oven to 400 degrees.
Pulse ingredients through butter in food processor until mixture resembles coarse crumbs. Whisk remaining ingredients in a small bowl, and slowly add to ingredients in food processor until a stiff dough forms. Reserve 1/2 cup dough mixture and toss together with remaining 1/4 cup walnuts to make topping. Set aside.
Press remaining dough into a lightly greased pie dish, with fingers, making sure there are no cracks.
Add frozen raspberries, powdered sugar and cornstarch to a medium saucepan and cook several minutes until thick; remove from heat. Skin and cube fresh peaches and toss with raspberry mixture.
Pour raspberries and peach mixture onto pie crust and sprinkle with topping. Bake for 15 minutes in 400 oven, then reduce temperature to 350 and bake another 30 minutes until golden and bubbling

Nutrition