* Peach Raspberry Crisp Pie- Pie Contest Winner! *

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 4 tablespoons cold water

1. Heat oven to 425 F. 
2. Mix 1 1/3 cups of flour and 1/2 teaspoon of salt. 
3. Cut in 1/2 cup shortening with a pastry blender or two knives until mixture looks like tiny peas. 
4. Sprinkle 3 to 4 tablespoons of cold water, 1 tablespoon at a time, stirring with a fork after each addition. 
5. Mix lightly until all flour  is moistened and pastry almost cleans side of bowl ( add 1 to 2 teaspoons water if necessary). 
6. Pat in bottom and up sides of pie pan. 
7. Press Fork around edges and bottom of pan. 
8. Bake 15 minutes until golden brown

Filling

• 1 Pint raspberries
• 3 large ripe peaches, sliced
• 2 tablespoons light brown sugar packed
• 1 tablespoon flour

1. In a medium bowl, toss peaches, raspberries, 2 tablespoons sugar and 1 tablespoon flour. 
2. Place filling on crust.

Topping

• 1/2 cup flour
• 1 cup light brown sugar packed
• 1/2 cup old fashioned rolled oats ( not quick-cooking)
• 1/4 teaspoon salt
• 1/2 cup ( 1 stick) cold unsalted butter,cut into small pieces 

1. Turn down oven to 375 F. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar,oats, and salt. 
2. Using a pastry blender or two knives, cut in butter until coarse crumbs form. 
3. Place topping on top of filling. 
4. Cover crust with strips of foil so not to burn.
5. Bake pie until topping is golden brown and fruit is bubbling, 40- 45 minutes. 
6. Let cool 20 minutes before serving. 

Serves 8. Adapted from Alpha Bakery and Martha Stewart