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 batch Basic Pie Pastry or Dairy-Free Oil Pastry (July '00, p. 62)
- 4 cups peeled, halved, pitted, sliced peaches (4 large)
- 2 cups raspberries
- 1/2 cup sugar
- 1/4 cup quick-cooking tapioca
- Finely grated peel of 1 lemon
- 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.
- Serving Size: 8 to 10 servings
- 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