Peach-Raspberry Pie

• Crust
• 1 1/4 cups whole-wheat pastry flour (see Ingredient Note)
• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter
• 1/4 cup reduced-fat sour cream
• 3 tablespoons canola oil
• 4 tablespoons ice water
• Filling
• 6 cups sliced peeled peaches (6-8 medium, ripe but firm; see Tip)
• 1 cup fresh or frozen raspberries
• 2/3 cup sugar, plus 1 teaspoon for sprinkling
• 1 tablespoon lemon juice
• 3 tablespoons cornstarch
• 4 tablespoons ice water

Preparation

1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible.
2. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few timesContributed by: EatingWell.com