Plan to buy two half-pints of raspberries to get enough for the recipe.
- 1/2 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
- 1/3 cup instant or regular rolled oats
- 1 Basic Pie Pastry
- 4 cups peeled, halved, pitted, sliced peaches (4 large)
- 2 cups raspberries
- 1/2 cup sugar
- 1/4 cup quick-cooking tapioca
- 2 tsp. grated lemon zest
- 1 1/2 Tbs. fresh lemon juice
- 1/4 tsp. ground nutmeg
Wheaten Oat Topping
- 1/2 cup whole-wheat flour
- 1/2 cup packed light brown sugar
On sheet of lightly floured wax paper, roll out pastry into 12 1/2-inch circle. Line 9-inch deep-dish pie pan with it, sculpting edge into stand-up ridge. Cover loosely with plastic wrap and refrigerate 30 minutes.
Preheat oven to 400°F. Place baking sheet on center rack of oven.
In large bowl, combine peaches, raspberries, sugar, tapioca, lemon peel, lemon juice and nutmeg. Mix well. Let stand 5 minutes, stirring occasionally. Spoon fruit filling into chilled crust and smooth top. Place on baking sheet and bake 30 minutes.
Meanwhile, make topping. In food processor, combine flour, brown sugar, oats, cinnamon and salt; pulse to mix. Add butter and pulse repeatedly until mixture resembles fine meal. Transfer to medium bowl and rub with fingers until large crumbs form. Refrigerate until ready to use.
After 30 minutes, remove pie from oven and evenly spoon topping over fruit. Press down lightly to compact. Reduce temperature to 350°F and bake until juices bubble, about 30 minutes. Transfer to a wire rack and cool. Pie will slice best if you wait until it is barely warm.
- Calories: 431
- Carbohydrate Content: 65 g
- Cholesterol Content: 47 mg
- Fat Content: 18 g
- Fiber Content: 4 g
- Protein Content: 5 g
- Saturated Fat Content: 11 g
- Sodium Content: 174 mg