Cool Raspberry Peach Pie

9 ingredients
3 steps

Ingredients

  • 1-1/2 cups crushed reduced-fat vanilla wafers (about 45 wafers)
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1 egg white
  • 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. 1
    In a food processor, combine the wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened.
  2. 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. 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.

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